Dutch Egg Cake
Dutch Egg Cakes or Eierkoeken, another request! This recipe should not be missed in t list of Dutch delicacies. The good thing is they are super easy to make, within half an hour you can enjoy your homemade egg cakes.
Egg cake was once enjoyed mainly around the time of Easter and it was thought that these cakes had special powers. When someone was sick, body secretions were processed into the cakea. This was thrown into the water or fed to the dog to get rid of the disease. Sometimes these cakes were buried in the ground as a defense against weeds.
It is a kind of sponge cake batter and these egg cakes are also perfect to make cakes, or as a layer in a trifle .. or just as a snack.
- 4 eggs
- 200 gr sugar
- Zest of 1/2 lemon
- 200 gr flour
- 1 tl bakingpowder
- 50 gr raisins (optional)
Preheat the oven to 180 ºC. Beat the eggs with the sugar until thick, this may take some time. Zest the lemon and fold it into the egg mass with the flour, baking powder and a pinch of salt. Make sure you do not mix too long, otherwise all the air will go out of the batter. Make 6 batter piles on a lined baking sheet with an ice cream scoop and make sure the batter is spaced out because the batter will run.
Bake the egg cakes in the oven for about 10 minutes until golden brown. If the eggs cakes are baled too long they get dry, so if they are a little pale it does not matter, make sure the edges are just beginning to brown.
I made two types of egg cakes, some with and some without raisins.