Dutch Spiced Breakfast Cake (Ontbijtkoek)
Dutch Spiced Breakfast Cake (Ontbijtkoek) is a classic Netherlands dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Self-raising Flour, Dark Brown Soft Sugar, Milk, Ginger, Cardamom and Baking Powder, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic Netherlands cooking, be sure to also explore our recipe for Apple Cake.
Rate this recipe
Ingredients
- Self-raising Flour250g
- Dark Brown Soft Sugar250g
- Milk250g
- Sugar4
- Ginger1 tablespoon
- Cardamom1/2 tsp
- Baking Powder1 tsp
- SaltPinch
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Preheat the oven to 160˚C (320˚F) Line a cake pan with parchment paper and set aside.
Mix all the dry ingredients together in a large bowl.
Place the milk in a small saucepan and heat it until it is almost boiling but not quite.
Pour the milk slowly into the dry ingredients while whisking.
Don't overmix!
As soon as it is combined to a smooth batter you pour it into the cake pan.
Sprinkle the pearl sugar over the top and bake it in the oven for about 1 hour.
Check after about 50 minutes how the cake is progressing.
If a cake tester comes out clean the cake it cooked.
If not let it cook for a little longer.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Dutch Spiced Breakfast Cake (Ontbijtkoek) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
Recipe Feedback & Reviews
Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!
Please log in to leave feedback on this recipe.
Community Feedback (0)
No feedback yet. Be the first to share how this recipe turned out!