2015 eierkoeken 1One of the recipes Suz brought back from her time in the Netherlands, it’s become a firm favourite here and conjures up memories of autumn days and warm homely cooking! Dutch egg cakes – eat straight from the oven, or serve topped with low-fat creme fraiche and fruit in a bowl.

5 large eggs
1 cup of sugar (or half a cup of fruit sugar)
2 teaspoons of vanilla extract
2 cups of plain flour
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
You can add cinnamon or mixed spice for a slightly different flavour.

Combine eggs, sugar and vanilla in a bowl (whisk).
In a different bowl, combine flour, baking powder, baking soda and salt (at this point other flavouring if required).
Pour the ingredients from the 2nd bowl into the first bowl and mix thoroughly. I use a hand-held whisk.
The mixture is quite stiff.
Line a couple of baking trays with greaseproof paper.
Spoon large dollops of the mixtures onto the baking trays – leave space around the dollops as they spread!
Bake in fan oven 160 Celsius for 10 to 15 minutes. This results in a very firm slightly domed ‘eggy’ flavour sponge – best eaten warm!