I think, along with a lot of other Dutch bakers, that there has always been some confusion when it comes to the definition of cakes. See, in Holland a cake is basically what a pound cake is in the UK or the USA. However, the term “cake” in these countries is far more general, as it encompasses many types of cakes.

The batter to me is absolutely stunning. I used dried vanilla beans for this recipe, the brown speckles of vanilla perfectly contrast with the yellow colour of the batter. Beautiful.

This recipe comes from the same cookbook that I got the Ontbijtkoek recipe from. Slowly but steadily, this book is becoming my food bible, as it holds so much information about regular day-to-day recipes and preparations that originate from decades ago, which I love.In Holland, this cake used to be eaten at almost every social gathering. Probably because it’s easy to make and very comforting to eat. It’s even better served with a dollop of whipped cream…

Anyways, let’s crack on with it so you can enjoy this deliciousness in about an hour! Have a nice Sunday!