Spice cake

I have just baked a spice cake, something which have done several times over the past few weeks. I have now worked out a recipe with which I am pleased, so here goes:

  • 260 g self raising flour
  • 150 g soft brown sugar
  • 1/2 teaspoon salt (‘official’ tsp size)
  • 7 g cake spices (a blend usually of cinnamon, ginger, coriander, aniseed, cardemom, mace, black pepper which I purchased ready-made)
  • 1/2 teaspoon baking powder (unless you have very good quality self raising flower)
  • 1 egg
  • 200 ml buttermilk (often a bit more than this to reach a good consistency)

kruidkoek.jpgPreheat oven to 160°C. Make sure that the ingredients are at room temperature.

Mix in a bowl self raising flour, sugar, spices, salt and your extra bit of baking powder.

I have my solid ingredients at room temperature, but the buttermilk and the egg are cold. Before use I heat the buttermilk for 30 seconds in the microwave oven (700 W), the egg goes in for 10 seconds.

Add buttermilk and egg to the solid ingredients in the bowl and mix quickly with a spoon or fork without agitating the mixture too much. Add a bit of buttermilk or water to make the batter of a cake-batter consistency. Not liquid, but not like a dough either.

Grease your baking container, sprinkle with flour for extra anti-sticky properties. Bake at 160°C for 60 minutes. Check after 50 minutes with a knitting pin or other pin whether the cake is done. In my oven it takes 60 minutes, but your mileage may vary.

If you like, you can add 50 g of walnuts. I really like that, myself.

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