Ontbijtkoek aka Breakfast Cake

A very Dutch thing is ontbijtkoek, mostly translated as breakfast cake. One of those recipes I keep sharing, I might as well post it here. It’s not really a cake at all since it doesn’t have butter or eggs. Rye flour, molasses, honey and lots of spices. How would you translate that? And I’ve never seen anyone eating it with breakfast... There would always be some after school, or whenever.

The original recipe his here,  a fantastic Dutch recipe blog. Make sure to convert the fahrenheit to celsius!

1 cup rye flour
1 cup plain flour
3 tsp baking powder
2 tsp of cinnamon
1/2 tsp of cardamon, ginger, coriander and cloves (ground)
1/2 cup dark brown sugar
1/4 cup treacle (molasses)
1/2 cup honey
1 cup of milk
pinch of salt

Mix together until smooth, pour into a greased cake pan. Bake in the oven for 80 minutes on 150 degrees celsius, until a skewer comes out clean. Cool on rack.

That’s the original. Now I tend to use on or more of the following options:
- Double the spices
- Add 1 1/2tsp of aniseed
- Add 2 tbs of candied ginger
- Add a hand of sultanas and walnuts each

It will become better after a couple of days, just keep in an airtight container, double the recipe and make two...

1 comment:

  1. AnonymousMay 18, 2012

    Thanks for the recipe- I had lost mine. My Oma used to slice it thin and put it between slices of buttered bread for us for breakfast!! So yummy. Thanks for a lovely blog.
    Cheers, Rach


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