Molen de Hoop Spelt Egg Cake Mix 500g
This convenient mix makes light, tender spelt egg cakes that are perfect for breakfast, lunch, or a quick snack.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
Recipe
Simply blend 500 g of mix with 110 g of water and 100 g of eggs (about 2 large eggs), then bake until golden.
This versatile baking sheet is crafted from heavy-gauge carbon steel, a material prized for its exceptional heat conductivity and durability. The smooth, bare-metal surface promotes even browning and crisping, making it ideal for cookies, pastries, breads, and savory dishes alike. The sheet’s sturdy construction resists warping, ensuring consistent results batch after batch. For best performance, season lightly before use and hand-wash with mild soap to preserve the natural patina.
Method
1. Using a mixer, beat the spelt-egg cake mix with water and eggs on medium speed for 10 minutes until the batter is smooth.
Next, let the batter rest for at least 60 minutes to develop structure and flavour.
3. Preheat your oven to 240°C (220°C for fan-assisted models).
4. Grease and flour the baking tray, or line it with baking paper.
5. Using a tablespoon, portion 1–2 tablespoons of batter onto the prepared tray, spacing the rounds far enough apart to prevent spreading.
Bake for 9–10 minutes, watching closely during the final moments to ensure even colouring. When the cakes are evenly browned, remove them from the oven and allow them to cool completely.
For an extra touch, split the cakes, fill with whipped cream, and dust with icing sugar.
The extractor fan should be running throughout to disperse any ammonium fumes that rise during baking.
About Molen de Hoop
Molen de Hoop is a tall windmill that was built in 1850 by H.B Meyer and taken over by the Pijnappel family two years later. The mill has been owned by this family for many years. In September 2014, Jan and Henriëtte transferred the expanded business, Grutterij-Molen “De Hoop” Oud-Zevenaar, to the current managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and curates a range of premium gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
Today, the mill supplies premium flour, meal, bread mixes and cake mixes that are popular with hobby and professional bakers alike, and are proudly featured in the Baktotaal range.
Specifications
