Spekkoek (also called Spiku in some cities in Indonesia) is a Dutch-Indonesian layered cake. It was developed during colonial times in the Dutch East Indies and may have been based on Dutch cake recipes using local ingredients. The cake may be connected to a type of dutch biscuit called speculaas and the mixture of spices is similar to kek lapis, with the pepper being replaced with mace and anise.
The name of the cake is derived from the typical bi-coloured layered structure which is reminiscent of bacon (lit. bacon-cake). This layered structured is achieved by using two colours of batter which are poured on top of the cured layer consecutively. This makes the baking of spekkoek a very labour intensive process; the product is expensive and sought after.
Spekkoek is enjoyed during Eid ul-Fitr and Christmas celebrations. In the Netherlands, the sliced cake is served as dessert in rijsttafel. The cake has a firm texture, similar to that of a Baumkuchen in a baking plate but without a chocolate or sugar shell. Baking the cake requires much patience. Each thin layer is made by pouring a small amount of the batter from a small cup, baked one layer after another in the oven until golden with heat from the top. Cake baked in gas ovens usually have a better aroma compared to cakes baked in electric oven, but Dutch ovens with charcoal fire on top of the lid produces the best results. In some cases where clove buds or cardamon seeds are difficult to find, bakers use spekkoek powder as a replacement. Milling and mixing the spice before baking produces a cake with an excellent aroma.