Recipes

A recipe to make your very own Dutch ‘pink cakes’

I sadly live in the Netherlands, while I’d rather go back to England, living there. Anyway, this is a typical Dutch recipe, which we call ‘pink cakes.’ I dislike pink to the core, but it seemed fun to me to share as a recipe to Easter. So, without further ado: let’s take a look at the recipe!

Ingredients:

  • 200 grams of butter (on room temperature)
  • 200 grams of white caster sugar
  • Grated peel of a cleaned lemon
  • 1 teaspoon of vanilla extract
  • 4 eggs
  • 1 pinch of salt
  • 200 grams of flour
  • 300 grams of powdered sugar
  • 1 spoon of beet juice (for icing)

Needed for baking:

  • Electrical mixer
  • Tray for muffins with 12 holes
Source image

How to make them:

  1. Preheat the oven at 170 degrees (Celcius).
  2. Grease the tray with the butter and put flour in it.
  3. Use the mixer to create a light, airy mixture with the butter and white caster sugar.
  4. Then add the grated lemon, vanilla extract and the eggs one by one. Add an egg when the other one has been ‘soaked’ in.
  5. Sieve the salt and the flour on top of it, and mix it with each other.
  6. Divide the mixture over the tray. Place the greased tray on the tray to keep the cakes flat.
  7. Bake the cakes in the centre of the oven, for about 20 minutes, golden brown and cooked.
  8. After 10 minutes, remove the tray. Poke the cakes with a (tooth)pick to see if they’re cooked. If it stays clean, it’s done.
  9. Let the cakes cool down in the tray, for about 5 minutes. After that, you can place them elsewhere and let them cool down completely.
  10. The icing: sieve the powdered sugar above a bowl. Add the beet juice and hot water, until you see a sturdy, thick icing appear. (It should be as thick as Greek yogurt).
  11. Cut the top off of the cakes and coat them with a thick layer of the icing (about 2-3 millimeters). And that’s it, you’re done!

Have you ever eaten a pink cake?

Love, Deem ❤

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