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Dutch spice cake

  • 0:20 Prep
  • 0:35 Cook
  • Makes 24 squares


  • 1 2/3 cups plain flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup brown sugar
  • 3/4 cup milk
  • 100g butter, melted, cooled
  • 100g walnuts, roughly chopped
  • Whipped cream, to serve
  • Honey, to serve


  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing 2cm overhang on all sides.
  • 2
    Sift flour, baking powder, cinnamon, cloves, salt and nutmeg into a large bowl. Stir in sugar. Make a well in centre. Add milk and butter. Using a wooden spoon, stir until smooth. Spoon into prepared pan. Smooth top. Sprinkle with walnuts.
  • 3
    Bake for 30 to 35 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn, top side up, onto a wire rack to cool completely. Serve with cream and honey.

Source: taste.com.au


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