Ontbijtkoek has existed in The Netherlands for centuries but originally came this way from Greece and Egypt. Ontbijtkoek (breakfast cake)is eaten in the Netherlands and Belgium at any time of the day; it is low in fat.100 gr. have only 1 % fat. You can enjoy it plain. Spread with butter. It tastes great with coffee or tea, or with a glass of milk.
Preparation: 10 minutes
Cooking time: 60 minutes
Number of servings: 6
- 250 gr dark rye flour
- 150 gr brown sugar
- Ca. 150- 200 ml milk
- 1 teaspoon baking soda
- 1,5 teaspoon cinnamon
- 1 teaspoon cloves
- 0,5 teaspoon nutmeg
- A pinch of salt
- Butter (to grease the baking shape)
- Optional: You can add a bit of dark ‘stroop’ or Dutch syrup to make this cake a bit stickier (you can add it when it’s done baking and smear it on top, or add a little to the batter, I prefer the latter).
- Filter the flour into a bowl and add the spices, baking soda, a touch of salt and milk. If you want your ontbijtkoek to be moister, you can add more milk; otherwise, stick to the 150 ml. It also depends on how big your teaspoons are and if you add a bit more spices. So, I can recommend you to have a bit of extra milk next to you, so you can add it if the batter is way too thick. Now, let’s continue with the next step on this recipe for ontbijtkoek.
- Mix this batter extremely well; you do not want any lumps.
- Grease your bread pan with butter.
- You can taste the batter to see if you like the combination of spices or if you prefer to add a little bit more of one (or all).
- When you’re satisfied with the Dutch cake batter, put the dough inside the greased bread tin.
- Bake the ontbijtkoek at 150 degrees Celsius for around 1 hour (check in the meantime, as every oven is different). Put a knife or a wooden skewer to see whether it’s ready: If they come out dry, that means that the ontbijtkoek is finished. If not, leave it in for a bit longer.
- Leave the Dutch spice layer cake to cool down inside the bread tin. Only take it out after it has been completely cooled down: this is a must.
- After you take the ontbijtkoek recipe out, wrap it into foil, so it stays moist.
- Slice a piece of your freshly made ontbijtkoek and put some butter on it: That’s the traditional way. Some people also eat slices of this Dutch spice cake recipe on buttered bread or put Dutch chocolate sprinkles and butter on their piece of ontbijtkoek. This Dutch coffee cake recipe is very easy and delicious.
[ text with tips and tricks explaining the renewal of the recipe by students]