Ontbijtkoek – Traditional Dutch Breakfast Cake
Ontbijtkoek, literally translated as breakfast cake. This is a traditional Dutch recipe that resembles the flavors of speculaas, gingerbread, a spice cake or spice bread. The texture is like a deliciously compact, yet soft, sweet cake with a sticky top.
Ingredients
- 130 grams rye flour 1 cup
- 145 grams all-purpose flour 1 cup
- 85 grams light brown sugar (NOTE 1) 1/2 cup
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1.5 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 1/2 teaspoon coriander
- 1/4 teaspoon ground cloves
- 1/2 cup honey
- 1/4 cup molasses
- 1 cup milk
Instructions
- Line a 9x5" cake pan with parchment paper and preheat the oven to 325 degrees F.
- Mix dry ingredients: rye flour, all-purpose flour, light brown sugar, baking powder, salt, cinnamon, cardamom, ginger, coriander, and ground cloves.
- In a separate bowl, mix the wet ingredients: honey, molasses and milk. Make sure the honey and molasses are dissolved into the milk.
- Combine wet and dry ingredients. Mix until there are no lumps left. Do not mix more than necessary.
- Pour the batter in the prepared cake pan and bake it in the oven for 40-45 minutes. A toothpick should come out clean and the cake top is golden brown. (NOTE 2)
- Place the cake pan on a cooling rack for about 10 minutes. Take the cake out of the cake pan and cool completely. (NOTE 3)
Notes
- You can also use dark brown sugar.
- When you used dark brown sugar, the color of the cake is obviously darker than golden brown.
- Traditionally, ontbijtkoek has sticky top layer. Store the cake in an airtight container and the top will become sticky.
Nutrition
Calories: 248kcalCarbohydrates: 57gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gSodium: 84mgFiber: 2gSugar: 33g