Preparation time: 35 minutes
Servings: 10
Treat yourself with this delicious Surinamese egg cake! It is ready in 35 minutes and extra easy to make thanks to the Faja Lobi mix.
INGREDIENTS
Eksi Koekoe Trafasie:
- 200g unsalted butter
- 400g Faja Lobi Eksi Koekoe Trafasie
- 75 ml milk
- 1½ Tbsp Greek yogurt
- 5 eggs (M)
- 2 tsp Laigsingh Almond Essence aroma
- 2 tsp Laigsingh Vanilla Essence aroma
Topping:
- Melted butter or brown rum
- Nonpareils
Kitchen tools:
- Cake mold, ⌀ 24 cm
- Mixer with whisks
- Baking paper
- Tinfoil
- 1 bamboo skewer
PREPARATION
Bring all ingredients to room temperature and make sure the butter has softened. Place the oven tray slightly below the middle of the oven and preheat the oven at 150 °C. Place baking paper over the cake mold.
Beat the butter in a mixing bowl, using the mixing at the highest speed, until soft and creamy. Add the Eksi Koekoe Trafasie cake mix, milk, yogurt, eggs, Laigsingh Almond Essence aroma and Laigsingh Vanilla Essence aroma at once. Mix all for 1 minute, using the mixer at the lowest speed, until smooth. Then beat the batter for 3 minutes, using the mixer at the highest speed, until fluffy.
Pour the batter into the cake mold, smoothen the surface, and bake the cake in the oven until done and golden brown (convection oven: 18-25 min., or electric oven: 30-35 min.). Pierce the middle of the cake with a bamboo skewer. If the skewer comes out clean and dry, the cake is done.
Take the cake mold out of the oven, place it on an oven tray, put a clean and dry dishcloth on top, and let it cool for 10 minutes. Then take the cake out of the cake mold, remove the baking paper, cover the cake with tinfoil, and let it cool for 1 hour.
Brush the cake with melted butter or brown rum, then decorate it with the nonpareils.
This recipe was made available to you by Faja Lobi.