How To make Dutch Spice Cake
1 1/2 c Flour, all purpose
1 tb Cinnamon
1 1/2 ts Cloves, ground
1 ts Baking powder
3/4 ts Nutmeg
3/4 c Brown sugar, packed
1/2 c Butter; cold
1/2 c Milk; approx.
10 Almonds, whole
FILLING:
3/4 c Almonds; finely ground
1/2 c Sugar, granulated
1 Egg; beaten
1/2 ts Lemon rind; grated
Elizabeth Baston, Toronto, Ontario First prize Desserts "My mother used to make this Dutch almond-filled spice cake for special occasions and always at Christmas time. When my grandmother, Oma, would visit us from Holland, she would expect it with her coffee. Once, when i went to Holland, for a visit, my aunt served me some, but it just didn't taste as good as the one at Oma's house. I was told my aunt's cake was store bought. My mother passed Oma's recipe on to me, and now i carry on the tradition." FILLING: Blend together ground almonds, sugar, 2 Tbsp egg and lemon rind. Set aside. CAKE: In a bowl, sift together flour, cinnamon, ground cloves, baking powder and nutmeg.; stir in brown sugar. Using a pastry blender or two knives, cut in butter until mixture ressembles coarse crumbs. mix in milk just until ball forms, adding up to 1 Tbsp more if necessary. On a lightly floured surface, knead two or three times or just until dough holds together. Divide dough in half. Press half into bottom of 8 inch springform pan. With wt fingers, spread filling over dough to within 1/4 inch of sides. Between waxed paper, roll out remaining dough to 8 inch circle. remove top sheet of paper; invert onto almond paste and peel away paper. brush with remaining egg. Press whole almonds around edges. Bake in 350F oven for 35 to 40 minutes or until deep golden brown and almonds are toasted. Let cool in pan on rack for 10 minutes. remove sides of pan,;let cool completely. transfer to serving platter. SERVES: 10 SOURCE: Heritage Recipe Contest, Canadian Living Magazine to celebrate Canada's 125 the birthday posted by Anne MacLellan
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Apple Spice Cake For Two - Glen And Friends Cooking
Apple Cake For Two
Sometimes an entire cake is a bit much - So here is our 'Apple Cake For Two Recipe' - just enough for a taste, and not so much that you're eating it all week. Or feeling horrible because you ate a full-size cake in one sitting.
Yields 1 6 cake.
Ingredients:
60 mL (¼ cup) butter, melted
125 mL (½ cup) sugar mix white & brown
1 large egg
2 mL (½ tsp) cinnamon
1 mL (¼ tsp) cloves
1 mL (¼ tsp) allspice
2 mL (½ tsp) pure vanilla extract
125 mL (½ cup) packed grated apple (from 1 - small apple)
125 mL (½ cup) all-purpose flour
2 mL (½ tsp) baking powder
2 mL (½ tsp) salt
60 mL (¼ cup) chopped pecans, optional
Method:
Preheat the oven to 350°F (180ºC).
Grease a 6 square or round cake pan with butter.
Beat together the butter and sugar.
Add the egg, cinnamon, cloves, allspice and vanilla and beat another minute.
Grate in the apple and beat until well combined.
Combine the flour, salt and baking powder then stir into the apple mixture until just combined.
Do not overmix.
Stir in the pecans at this point.
Pour the batter into the pan, and bake for about 40 minutes.
Moist crumbs on a toothpick inserted in the middle indicate done.
Allow the cake to cool completely on a wire rack.
Serve with some butterscotch sauce. (Recipe here:
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Spiced Cake | Filled Gingerbread | Speculaas Sugar free| Grain free
Spiced cake!
Sinterklaas, also called Saint Nicholas, is a great friend of Dutch children. He wears a red cape with a red miter and his long white beard. The holy man arrives every year in mid-November on a steamer filled with gifts.
Traditional sweets are gingerbread men, spiced biscuits, marzipan and chocolate letters. The Spiced cake is one of the main delicacies.
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Spiced Cake RECIPE:
These soft Dutch (Spiced Cake) spice bars are filled with almond-sweetened slices and topped with a little bit of almond flakes. They make the house smell absolutely wonderful.
Ingredients:
220 gr almond flour
30 gr coconut flour
1/2 tbsp psyllium husks
2–3 tbsp gingerbread spices
2 tsp baking powder
pinch of salt
3 eggs
1 tsp vanilla aroma
65 gr stevia
160 gr coconut oil
For the filling:
190 gr almond flour
1 egg
lemon juice from 1 lemon
50 gr stevia
In a large bowl, mix the almond flour, coconut flour, psyllium, gingerbread spices, baking powder and salt well together. Add the eggs, vanilla aroma and stevia .
Then add the eggs and coconut oil to the flour and mix it into a smooth dough.
Let it rest for at least an hour in the refrigerator.
Make filling with an egg
to mix with the almond flour, lemon juice and stevia.
Leave it in the refrigerator for at least 2 hours or overnight.
Preheat the oven to 175 degrees. Remove the dough from the refrigerator and divide it into two parts. Take two sheets of parchment paper and place a dough for spiced cake ball between the two sheets. Do the same with the other part.
Place a piece of rolled out dough in the baking tin and press gently. Then remove the almond paste from the refrigerator and roll it out to the size of the square baking tin. Place the dish on top of the dough in the baking tin and cover it with the second part of the dough.
Finally add almonds and spread the top of the dough with a beaten egg. Bake the filled speculaas in the preheated oven for 25-30 minutes. Let the filled speculaas cool down after baking.
Eet smakelijk!
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Chapters:
00:00 filling
01:10 dough
02:42 to merge en to bake
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Indulge in the Irresistible Delight of Dutch Spiced Cake
Indulge your taste buds with our step-by-step tutorial on baking the most delectable Dutch spiced cake! ???????????? Uncover the secrets to achieving the perfect blend of warm spices and moist goodness in every bite. Join us in the kitchen for a delightful baking adventure that will fill your home with the irresistible aroma of cinnamon, nutmeg, and cloves. Whether you're a seasoned baker or a kitchen novice, this easy-to-follow guide guarantees a mouthwatering result. Get ready to impress your friends and family with a homemade treat that captures the essence of Dutch culinary delight. Watch, bake, and savor the joy of creating something truly special!
Have you bake this cake before? Ontbijtkoek recipe / Dutch Breakfast Cake (peperkoek)
It's one of the traditional Indo-Dutch delicacies. This cake is very popular in Indonesia which rich in spice sources.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network