A delicious legacy of the former Dutch East Indies, traditional spekkoek, a layered spiced cake, is an extremely harmonious blend of Eastern and Western traditions. According to Het Nederlands Bakboek author Gaitri Pagrach-Chandra, recipes for spekkoek have long been appearing in Dutch cookbooks. In fact, Recepten van de Haagsche Kookschool (1899) features a recipe for spekkoek that is twice as large as the version described below. Spices were added with an extremely generous hand: the recipe uses a whole nutmeg and 65 cloves! You’ll find many varieties of this cake in Asia today, ranging from versions with pandan leaf to tropical fruits, but the traditional spiced version remains popular in the Netherlands.
Ingredients : Wheat Flour, Corn Starsc, Sugar, Skim Milk Powder, Emulsifier ( Mono- and Di- glycerides of Fatty Acids (E471), Lactic Acids Esters of Mono Fatty Acids ( E472b), Propylene Glycol Esters of Fatty Acids (E477)), Backing Powder (Rasing Agent (Sodium Bicarbonnat /E500, SodiumPolyphospate/ E450)), vanilla Flavour, Spekkoek Powder.
