I was out looking for a recipe to make Taai taai when I stopped in at the daring bakers to check out the December challenge. I was interested to try Ontbijtkoek as I never have before, and I do love spice cakes and gingerbread.
For the month of December, Andrea from 4pure
took us on a trip to the Netherlands. She challenged us to take our
taste buds on a joyride through the land of sugar and spice by baking
three different types of Dutch sweet bread.
Ontbijtkoek is a breakfast cake or loaf that is so common in Holland that it is primarily store bought with only a few recipes for it online. It varies from region to region, but I liked the sound of this recipe as it contained rye flour which offers an interesting texture and flavour. The cake is commonly served sliced with butter and is served with a cup of hot coffee or tea. The texture of the loaf is heavier, and quite sticky from all the sugar sources, but I believe this is how it should be. You may adjust the spices up or down depending on your preferences, but you may consider this to be comparable to a gingerbread loaf in flavour. Some recipes contained the addition of candied ginger, mixed peel, and raisins to the mix, and I believe these would all be good additions. This loaf is very very moist and it is best eaten a day after being baked to allow the spices a chance to develop. Today this loaf is four days old and it is still perfectly fresh and moist. It needs no frosting and is just right with a thick spread of butter. If you like spice cakes and gingerbread flavours, this one is very much worth the try and is a little different. I love spiced cakes, so I was a slightly heavy handed with the spice addition and used golden sugar rather than dark brown as it is what I had on hand...I added a wee bit more molasses because of that. Loved this and will make it again....I believe the neighbours can expect to receive a loaf to try in the near future.
Ontbijtkoek is a breakfast cake or loaf that is so common in Holland that it is primarily store bought with only a few recipes for it online. It varies from region to region, but I liked the sound of this recipe as it contained rye flour which offers an interesting texture and flavour. The cake is commonly served sliced with butter and is served with a cup of hot coffee or tea. The texture of the loaf is heavier, and quite sticky from all the sugar sources, but I believe this is how it should be. You may adjust the spices up or down depending on your preferences, but you may consider this to be comparable to a gingerbread loaf in flavour. Some recipes contained the addition of candied ginger, mixed peel, and raisins to the mix, and I believe these would all be good additions. This loaf is very very moist and it is best eaten a day after being baked to allow the spices a chance to develop. Today this loaf is four days old and it is still perfectly fresh and moist. It needs no frosting and is just right with a thick spread of butter. If you like spice cakes and gingerbread flavours, this one is very much worth the try and is a little different. I love spiced cakes, so I was a slightly heavy handed with the spice addition and used golden sugar rather than dark brown as it is what I had on hand...I added a wee bit more molasses because of that. Loved this and will make it again....I believe the neighbours can expect to receive a loaf to try in the near future.
Ontbijtkoek
(from The Dutch Table)
1 cup rye flour
1 cup all purpose flour
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp ground cloves
1/2 cup dark brown sugar
1/4 cup molasses
1/2 cup honey
1 cup milk
pinch of salt
Sift all dry together to break up any lumps from the brown sugar. You will need to break up any brown sugar lumps that will not pass through the sifter by hand. Add in liquid ingredients and mix to a smooth batter. (I used a stand mixer and mixed in the milk first until smooth and then added the remaining molasses and honey) Pour into a greased loaf pan and bake at 300 F for about 80 minutes or until a cake tester comes out clean. (I lined my pan with a strip of parchment). Once cooled wrap loaf in foil and let rest a day before slicing ...if you can wait that long. Wrapping in foil will make the crust a bit sticky which appears to be as it should.
