This Dutch delight is formed of spiced and plain firmish layers of batter. The spiced layer is comprised of cinnamon, cardamom, ginger, nutmeg and cloves and is sandwiched between plain layers of batter that both get grilled and brushed with butter. The result is a unique show-stopping cake that is sure to become a tea-time favourite.
Advertisement - Continue Reading Below
For the spice mix
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cardamom, about 12 fat green pods
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
For the cake
- 250 g unsalted butter, softened, plus extra to grease
- 250 g caster sugar
- 8 medium eggs, separated
- 200 g plain flour
To brush
- 75 g unsalted butter, melted
- Icing sugar, to dust
- Step 1In a small bowl, mix the spice mix ingredients and set aside. Heat grill to medium-high. Grease a 20.5cm round springform tin and line the base with baking parchment.
- Step 2For the cake, in a large bowl using a handheld electric whisk, beat butter and half the sugar until pale and fluffy. Gradually beat in egg yolks, whisking well after each addition. Using a large metal spoon, fold in flour (mixture will be fairly stiff).
- Step 3With clean beaters and in a separate bowl, whip egg whites until they hold stiff peaks. Gradually beat in remaining sugar until meringue is stiff and shiny. Thoroughly mix a large spoonful of the meringue into the butter mixture to loosen it, then fold in the remaining whites in 2 batches. Spoon half the mixture into a separate bowl (weigh for best results), and fold the spice mixture into this bowl.
- Step 4Spread a thin layer of the plain mixture (about 3tbsp) into the base of the prepared tin, spreading to an even layer with the back of a cutlery spoon. Put on rack so the top of the cake tin is about 7.5-10cm under the grill. Grill for 11/2-3min, or until the cake layer is just cooked and very lightly golden (keep checking on it). Brush cake (not sides of tin) with melted butter. Repeat layer, grilling and brushing, alternating the mixtures (you should end up with about 12 layers, but it doesn’t matter if it's more or less).
- Step 5 Cool completely in tin before transferring to a cake stand, dusting with icing sugar and serving in thin slices.
To store
This cake keeps well, and gets better with a little age. Keep well-wrapped in clingfilm and store at room temperature for up to 7 days.
Per serving:
- Calories: 234
- Protein: 4g
- Total fat: 15g
- Saturates: 9g
- Carbs: 20g
- Total sugars: 13g
- Fibre: <1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
