Dutch Spiced Breakfast Cake (Ontbijtkoek)
Make Dutch Spiced Breakfast Cake (Ontbijtkoek) once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 250 g Self-raising Flour
- 250 g Dark Brown Soft Sugar
- 250 g Milk
- 4 Sugar
- 1 tbsp Chopped Ginger
- ½ tsp Cardamom
- 1 tsp Baking Powder
- Salt
Method
- 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.
Tips for the best Dutch Spiced Breakfast Cake (Ontbijtkoek)
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Netherlands base takes well to it.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for self-raising flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Dutch Spiced Breakfast Cake (Ontbijtkoek) recipe medium to make?
It is rated medium: 8 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Dutch Spiced Breakfast Cake (Ontbijtkoek) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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