Dutch Buttermilk Cake without Butter

Dutch Buttermilk Cake without butter

A recipe by Anja



Shopping List:

3 eggs, free range and room temperature
2 Cups of sugar
2 Cups of Buttermilk
4 Cups of plain flour or if you prefer whole wheat flour
1 tablespoon  baking powder
pinch of salt

Jam or dessicated coconut, icing sugar or other sweets to decorate your cake with


As the rule goes: It doesn't matter how big the cup is as long as you use the same cup throughout the whole recipe.  The bigger the cup the bigger the cake. If you use American Cups ofcourse, they will all be as they are.

What we need is: Handmixer, sieve, big bowl, spoon with a hole in the middle, baking paper and a baking tray.


Preheat your oven to 190C. Place your baking paper on your tray. You can use baking spray underneath if you wish.

1. Put your eggs together with the sugar in a large bowl and mix this for 4 minutes until well combined and light and airy. Put your whisks and mixer away.

2. Slowly add the buttermilk whilst gently stirring with the spoon (with hole). Do NOT mix.

3. Gently sieve the flour, the baking powder and the salt together into the buttermilk mix, this happens very slowly and you have to be patient. Do not bang against the bowl or bang the spoon against the edge of the bowl! As you will knock all the air out of the mix!!!

4. Gently pour this mix onto your prepared baking tray and divide evenly. Bake this in your preheated oven for about 15-20 minutes until your cake has a golden colour and your caketester comes out clean.

5. As soon as the cake comes out of the oven cover it with your desired sweets, like mentioned above.
I prefer to use icing sugar. Jam and other can be served later as preferred.

The Whole Wheat Flour one: Needs a little more time in the oven

Cut outs with a Scone Cutter

The plain flour ones taste delicious on their own

But with a little Jam it's a real tea time treat!



                                                               "Enjoy your baking"