 | This article needs additional citations for verification. (March 2015) |
 Spekkoek, plain and with pandan | |
| Alternative names | Kue lapis legit, spekuk, spiku, kueh lapis |
|---|---|
| Type | Cake |
| Place of origin | Dutch East Indies |
| Region or state | Netherlands, Indonesia |
| Main ingredients | Egg yolks, butter, sugar, cinnamon, clove, mace and anise |
Spekkoek (Dutch: [ˈspɛ.kuk] ; kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the multi-layered rice cakes that are usually seen in Southeast Asian desserts but using some Dutch ingredients like flour and butter. It contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine.[1]
Spekkoek is popular in Indonesia and is served as a holiday treat, especially for natal, imlek, and lebaran.[1] It is also served or given as gifts during many local festivities such as at birthday parties and weddings. In the Netherlands, the sliced cake can be found in most grocery stores and Asian markets (tokos). It is traditionally served for dessert in rijsttafel.[2] It is also a very popular dessert in Hadhramout.
- ^ a b Zoe Li; Maggie Hiufu Wong (22 August 2016). "Tiramisu, cheesecake, Pavlova and 14 more of the world's most delicious national cakes". CNN. p. 4.
- ^ Laura Halpin Rinsky (2008). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry. Hoboken, N.J.: John Wiley & Sons. p. 263. ISBN 978-0-470-00955-0.