Because the Sinterklaas festivities are almost upon us, it is time to blog a Dutch treat again. Sinterklaas is a Dutch childrens celebration on December 5th. It is actually the festivity where Santa Claus is based on. With this festivity comes a lot of typical Dutch candy that is only available around this time of year. Like kruidnoten, a ginger like mini cookie. However we also have
schuddebuikjes. This is an even smaller cookie that tastes like speculaas, something that is also eaten a lot around Sinterklaas, but available all year round. Normally it is used as a bread topping. But today I used it in a cake. I based this recipe on the
Stroopwafel Cinnamon Cake, I posted a little while back.
Schuddebuikjes Cake
- 200 gr butter on room temperature
- 200 gr self rising flour
- 1 tsp cinnamon
- pinch of koek and speculaas spices (use all-spice instead)
- 100 gr schuddebuikjes
- 150 gr sugar
- 50 gr brown castor sugar
- 4 eggs
Pre heat the oven to 160 degrees. Mix the soft butter with the sugars. When light and creamy, add in the eggs one by one. Make sure one is totally mixed through before adding the next. Add the self rising flour bit by bit. And mix until you have a nice cake batter. Lastly add the schuddebuikjes together with cinnamon, and koek and spaculaas spices. Stir through. Place the cake in the oven for 60-70 minutes. The cake is done when a toothpick comes out clean.
No comments:
Post a Comment