Dutch Spice Cake
Equipment
- Oven
- Nonstick Bread Pan (Cake Baking Pan)
- Non-stick Baking Paper
- Cooking Pot
- Bowl
- Whisk
Ingredients
- 250 gram Brown Sugar 1 ¼ cup
- 200 ml Plant-based Milk 1 cup minus 2 tbsp
- 250 gram Flour 2 cups
- 1½ tsp Baking Soda
- 50 gram Currants about ¼ cup
- Pinch of Salt
- ½ cup Almond Flakes
Spice Mix
- 1 tsp Ground Cinnamon
- 1 tsp Ground Cloves
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ½ tsp Black Pepper
Instructions
Preparations
- Butter the cake tin and add a non-stick baking paper to the bottom of the tin. This will make sure the cake is easy to remove after baking.
- Pour the milk into the cooking pot. Add the sugar and heat the milk. Let the sugar dissolve in the milk while stirring.
- Preheat the oven on 160 degrees Celsius or 320 degrees Fahrenheit.
Mixing
- Once the sugar is dissolved in the warm milk, you can add the spice mix and a pinch of salt.
- In another bowl, add the flour, baking soda and currants. Mix until all currants are covered with a thin layer of flour.
- Then pour in the milk and sugar and mix the batter until smooth.
- Pour the batter into the baking tin. Cover the batter with some almond flakes and bake for about 1 hour in the preheated oven.
Serve with..
- Traditionally the cake is served with butter!