Poffert – Dutch Raisin Cake

A cake recipe for all foodies:

Info: The Dutch bake a delicious little raisin cake, sized for four people, as a coffee cake, for dessert or simply as a feast for foodies. Externally, as well as in consistency, the Poffert resembles the Gugelhupf or Gugelhupf, but is made without yeast and without butter. Since only a few ingredients are needed for the sponge, which are available in every household, it can be prepared quickly and without effort. The Dutch cut the cake into thick slices and offer butter, crushed rock candy and syrup, which is really a calorie-praechtige affair. A variation of the cake, a kind of miniature version, are the poffertjies, which are offered everywhere as a snack. These cakes are often made from simple pancake dough.

Prepare a semi-solid dough. Butter the pancake molds accurately and mold the dough into the molds. Bake in the oven at 120 degrees for about 60 minutes. Cool and turn out onto a kitchen plate. Cut the poffert into thick slices and bring to the table.

Serve in small bowls with butter, if you like, decoratively formed into balls (after all, the eye also eats), as well as syrup and crushed rock candy, with which you can sprinkle or dust the cake slices as you wish.

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