Dutch Spice or Breakfast Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour, luten-free, liht
- 100 g buckwheat flour
- 1 bag / s custard powder (vanilla flavor), gluten-free, approx. 40 g
- 0.5 bag ½ / s baking powder, gluten-free
- 1 tablespoon psyllium husk, ground (fiber husk)
- 200 g molasses - suar, brown or cane suar
- 2 tablespoon spice mixture (speculoos or gingerbread spices)
- 350 g yourt, lactose-free
- 2 additional eggs or 100 g yoghurt
- some water or milk or buttermilk, possibly
- Fat for the shape
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients and then stir in the yoghurt and possibly the eggs. The dough must flow like a soft batter. If it is too thick, add a little water or milk or buttermilk.
- Grease a box cake tin, sprinkle with breadcrumbs, fill in the dough and bake at 160 ° C (top-bottom heat) for about 50 - 60 minutes. Place a piece of baking paper or aluminum foil on the mold for the first 20 minutes, otherwise the dough will darken too quickly.
- After the baking time, stick a wooden shashlik stick into the batter. When the dough no longer sticks, the cake is done. Take the mold out of the oven, run a breakfast knife between the mold and the cake to loosen the dough a little. Let the cake cool for 5 minutes and then turn it out of the mold.
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