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Travel + Food Blog

DUTCH SPICE CAKE

Sometimes baking is the answer to all my problems.

Bad hair day- BAKE
Bad weather- BAKE
Baffled that I can't fit into my jeans, but I still weigh the same - BAKE
No holidays on the horizon- BAKE
Spent way too much on ebay- BAKE
Foxtel didn't record the last 8 minutes of my show- BAKE, BAKE, BAKE.

See how that works? Baking never goes wrong in any scenario really- especially when it's this warm dutch spice cake that you slather with butter, drink with coffee and gaze out the window and forget all of the above problems (well, maybe with exception to #3 - the act of eating the cake may bring your thoughts back to not fitting in the jeans I guess).

This cake is best eaten slightly warm with salted butter. It can keep for a few days in an airtight container, but I always prefer to give it a quick zap for 10 seconds to bring to back to life. It's full of spice and truly delicious- a bit like a gingerbread man, but in cake form.

Try it. I'm sure it will be the answer to all your problems too.

Thank you to Lorraine Elliot for this fab recipe!

INGREDIENTS:

  • 1 cup rye flour
  • 1 cup plain all purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon each of ground cardamon, ground ginger, ground coriander seed and ground cloves
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1/4 teaspoon salt

INSTRUCTIONS:

Preheat oven to 160C/320F. Grease a 20cm/8inch cake tin (I used a ring cake tin as it bakes a lot faster- approx 40 minutes).

Mix all of the ingredients together in a mixing bowl until combined. Scoop into the prepared tin and bake for 60 minutes or until cooked in the centre (test with skewer, the original recipe said 80 minutes).

Storage: About 3 days at room temperature (wrapped in foil). You can store it (well-covered) in the freezer up to one month.