Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 20
Rich and spicy cake with a beautiful striped look.
  • 650 g butter, room temperature
  • 18 egg yolks
  • 9 egg whites
  • 600 g sugar
  • 2 bags of vanilla sugar (or 2 tsp vanilla extract)
  • 300 g flour
  • 6 tsp cardamom powder
  • 5 tsp cinnamon powder
  • 2 tsp mace powder
  • 2 tsp nutmeg powder
  • butter and flour for the form
  • butter for brushing
  1. Cream the butter until light and fluffy.
  2. Whisk the egg yolks and whites together with the sugar and vanilla sugar.
  3. Add the flour, fold through gently.
  4. Add the creamed butter, mix.
  5. Divide the batter over two bowls. Add the spices to one, mix.
  6. Preheat the oven to 150C.
  7. Prepare a spring form with butter and flour.
  8. Spoon ½ cup of the unspiced batter into the form and let it spread.
  9. Bake 10 minutes in the preheated oven.
  10. Spoon ½ cup of the spiced batter on top of the first layer and let it spread.
  11. Bake 10 minutes.
  12. Place after every 4 layers a piece of baking paper on top and use the round side of a spoon to rub the cake firmly. Remove the baking paper and brush the cake with a little butter.
  13. Repeat this until both the batters are finished.
  14. Leave to cool in the form. Spekkoek can be stored at least a week when wrapped securely. To serve, cut thin slices and serve with coffee, or with some whipped cream as a dessert.
Recipe by Honest Cooking at https://honestcooking.com/dutch-indonesian-spekkoek-recipe/