Ontbijtkoek (Dutch Breakfast Cake)
Ontbijtkoek or Dutch Breakfast Cakes is delightfully sweet and deliciously spiced. A fantastic snack cake to be eaten for breakfast or as an afternoon treat.
Servings1 loaf
Equipment
- 9x9 Inch (23x23cm) Square Cake Pan
Ingredients
- 150 grams plain flour (all-purpose/standard grade)
- 150 grams wholewheat flour (rye flour)
- 1 teaspoon table salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground pepper
- 100 grams light brown sugar
- 1 tablespoon baking powder
- 250 mL milk
- 160 grams honey
- 60 grams black molasses
- 2 teaspoons vanilla extract
Instructions
- Grease and line a loaf tin. Preheat the oven to 160°C/320F, placing the rack in the middle of the oven.
- In a large mixing bowl, combine all the dry ingredients, including the brown sugar and whisk together until well incorporated.150 grams plain flour, 150 grams wholewheat flour, 1 teaspoon table salt, 1½ teaspoons ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon ground ginger, ½ teaspoon ground coriander, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground pepper, 100 grams light brown sugar, 1 tablespoon baking powder
- Warm the milk either over the stovetop on low heat or pop it in the microwave until warm but not scalded. Pour in the honey, molasses and vanilla, whisking until well combined.250 mL milk, 160 grams honey, 60 grams black molasses, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk until combined and the batter is smoothish. Do not overmix. Pour the batter into the prepared loaf tin and bake for 50 to 60 minutes until a cake tester, skewer or toothpick comes out clean. of the bake.
- Remove from oven and allow to cool in the tin for 15 to 25 minutes before lifting out and placing on a wire cooling rack to cool completely before serving. This cake is best served the next day.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
This cake is baked at a low temperature because of the high sugar content, and the fact that it contains honey. Baking this cake at a higher temperature would result in burnt sugar and no one likes burnt sugar.
Check your cake halfway. If the cake is browning too quickly, cover with foil for the rest of the baking.
If your honey has crystalised, do not worry, simply heat the honey up until it becomes runny again. I usually just pop the honey into the microwave in 15-second bursts. For this recipe, if the honey is crystallized, you can heat it up with the milk.
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 42g | Protein: 4g | Fat: 1g