My friend Michel offered this recipe as having "less fat, but more cholesterol". Probably a little less deadly than the boterkoek. :^)
Put the flour, the sugar, the eggs and a little bit of the milk in a bowl. Mix/whisk the mixture, and add milk as desired to make it just pourable. If it's too runny, take out some milk with a molecular tweezer as seen on Star Trek or start over.
- 175 grams of flour
- 50 to 100 grams of sugar (to taste)
- 3 or 4 eggs
- about 20 cc of milk
Pour the batter into one larger baking tin or divide over smaller tins (the springs should be buttered). The batter should not be over 1/2 of the height of the baking tin since the batter will rise.
Bake in an oven at 180° Celsius for about 30 to 40 minutes, depending on the size of the baking tins and how far up they're filled. To test if they're done, stick a toothpick into the cake; if it's done, it should come out clean. If there's still batter sticking to the pin, it's not done yet.
Tips: More eggs will make the batter rise more and be fluffier. Too many eggs will turn it into an omelet though. You can also add raisins or apple parts to the cake. More sugar will make it sweeter (doh!); so measure the sugar to taste...
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Chuck Taggart (e-mail chuck)