Dispensing Happiness
ONTBIJTKOEK, or Dutch Breakfast Cake
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Another breakfast treat for Matt, ONTBIJTKOEK, from Perfect Cakes.
Didn't take much to sell this cake to Matt...cinnamon, nutmeg, ginger, allspice, brown sugar and crystallized ginger! Some of his favorite things...
Also included, of course...flour, baking powder, and milk.
Bake, cool, then cover in plastic wrap overnight. According to the recipe, if you skip this step the cake will be rubbery. Hmm...perhaps they shouldn't have created a recipe with potential for rubberiness?
Anyway; Matt enjoyed the cake. Said it was very dense. However, in the future, we will not be putting the chopped crystallized ginger in the batter. He says it too drastically changes the texture of the ginger. We might consider scattering some on the top, but not inside.
posted by Stephanie @ 7:20 AM
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hi stephanie, you have a wonderful blog. as was this post - looks like the furthest thing from rubbery to me ;) cheers,j
Never had dutch breakfast cake before.
Looks good, my dad would love it!
J...thank you! Fortunately, the plastic-wrap trick works; no sign of rubber.
Clare eats...let me know if you'd like the recipe!
What a name! Hee hee! With all them yummy spices how could this go wrong - looks so good!
You're not kidding, Joe!
I can speak German, pronounce Spanish and a few others...but I think I'll just throw out the white flag with Dutch, eh?
Oh, I know...ginger and cinnaomon and nutmeg...oh my.
Interesting about the rubbery aspect; I didn't find that in any of the recipes I found when right into my honigkoek/ontbijtkoek research phase.
Did you use a flash in that photo? I ask because I've only eaten ontbijtkoek that is a dark caramel colour, and yours is lightly coloured like a pound cake. Very interesting!
Ps - Yes, and every recipe I tried was dense! It's a real skill to balance the line between pleasantly solid and dense as a brick! It's definitely a loaf for slicing and toasting, isn't it?
Niki...perhaps the rubbery-thing is simply an attribute of this particular recipe? Who knows...
I did use flash (if I don't, pictures look worse than what I usually post here!), but the cake is definitely lighter than what you make. The outside is a nice brown, but the inside is considerably lighter.
All I know is Matt really liked it. And as long as it keeps him from eating Pop Tarts for breakfast, I'm happy!
Ontbijtkoek is mean to be served as a breakfast bread, the slices slathered thickly with butter. It's supposed to be dense. And it's also usually much darker than what you have pictured.
The reason this cake is turning out white instead of like the traditional breakfast bread served by my dutch parents and grandparents is due to the white sugar. You are supposed to use dark brown sugar in the recipe. Not only will it improve the taste but texture and moisture level. Add honey and ginger marmalade to the dough!
Um...I did use brown sugar...
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