Dutch breakfast cake, also known as ontbijtkoek or peperkoek, is a delicious Dutch breakfast cake that is very easy to make yourself. It’s super yummy with a little butter, and not just for breakfast… 😉
Dutch breakfast cake
This Dutch breakfast cake has been produced in the Netherlands since 1500, so you could say it is deeply rooted in our culture. However, the Netherlands isn’t the only country where this cake is produced. In Belgium, for example, it is known as peperkoek or honingkoek.
Legend has it that the first recipe was developed in Roman times and was mainly prepared in monasteries, before being manufactured on an industrial scale in the 19th century (hello, Peijnenburg!). Fascinating, isn’t it? (Source)
Dutch spice cake
Today, I’m going to share my recipe with you. The traditional recipe hasn’t changed much over the years. It always contains a combination of these dry ingredients: self-raising flour, rye flour, various spices, a sweetener and soms wet ingredients: butter, milk, kitchen syrup and eggs. It sounds complicated, but trust me, it’s a very simple recipe! All you need is to mix it into a smooth batter, pour it in a cake tin and you’re ready to go!
This recipe calls for kitchen syrup. Which you would think is the same as molasses, however, kitchen syrup contains 15-30% less sugar then molasses.
Make your own ontbijtkoek!
This spicy cake is definitely not just for breakfast, despite what the name might suggest. It makes a tasty afternoon snack and is also delicious with a cup of coffee or tea. You can freeze the slices, too. Tip: warm them up briefly when defrosting and spread a delicious layer of butter on top… mmm!
Although it would certainly not be out of place among my breakfast recipes, I would definitely categorise it as a ‘sweet baked good’. Think of it as a tasty snack to enjoy at home or on the go! You should also try my highly recommended oliebollen recipe, these are the Dutch version of donuts and a delicious treat!
How to store this Dutch cake
Once you’ve baked it, your house will fill up with a wonderful smell! Try to resist eating it straight away! As I mentioned, it’s the perfect cake to freeze in slices. Alternatively, you can store it in an airtight container where it will stay fresh for at least three to four days. This means you can enjoy this delicious treat for several mornings (or afternoons/evenings).
Ingredients
- 200 gram self-raising flour
- 50 gram rye flour
- 150 gram dark brown caster sugar
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 2 tsp cinnamon
- pinch of salt
- 250 ml kitchen syrup
- 100 gram butter (melted + extra for greasing)
- 2 eggs (medium)
- 250 ml milk
Equipment
- Cake tin (25 cm / 10 inch)
- Parchment paper
- Food processor or hand mixer
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 160 degrees Celsius / 320 Fahrenheit with top and bottom heat. Grease a 25 cm cake tin and line it with baking paper.
- Sift the self-raising flour and rye flour into a large bowl, then add the brown caster sugar, cloves, nutmeg, cinnamon and a pinch of salt. Mix together.
- Heat the syrup and butter together in a small pan until melted. Add this to the dry mixture.
- Beat the eggs and mix with the milk. Gradually add this mixture to the rest of the batter, mixing continuously using a food processor or hand mixer. Continue mixing until the batter is smooth. This takes about 3 minutes.
- Pour the mixture into the cake tin and bake for about 60 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the gingerbread to cool in the tin before turning it out. Cut into slices and enjoy!
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