Main menu:


Memory Lane

DSC_2075
View of the Mombacho volcano from La Merced Church

Site search

Login

Registration disabled | Recover lost password?
Username
Password

Welcome, to our site! After living for some time in Israel and then in the UK we've now moved to Germany. We'd like to share our experiences with you. We hope you have as much fun reading as we have writing.

Quote

Categories

Archive

January 2018
S M T W T F S
« Mar    
 123456
78910111213
14151617181920
21222324252627
28293031  

I did it, I did it!!

I finally got it right!

I’ve been trying to make my own ‘ontbijtkoek’ for a while now. Ontbijtkoek is a dutch kind of spice cake and it’s hard to get a good one outside of the Netherlands. So I figured I’d make it myself. First time I made it, it was very very delicious. However, when I made it again, it was so hard I could have hit someone with it and do some serious damage… I guessed I misread the quantity of milk I needed to use (I have a tendency to misread quantities, no matter how hard I try not to… :mrgreen: ), but the question remained…how much did I use and what else did I misread?
Now, after about half a dozen attempts I finally got it just the way I wanted it! I ended up mixing several recipes, amending quantities to my own preferences. The only thing I kept from the original recipe, is the spice mix…I still don’t understand how that recipe got me such a lovely cake the first time…

Ontbijtkoek For those who’d like to try my version of ontbijtkoek, this is how it’s done:

Preheat the oven to 160°C.
Mix together:
• 250 gr flour
• 100 gr dark brown caster sugar
• 4 tsp baking powder
• pinch of salt
• 100 gr honey
• 2 tsp ginger
• 4 tsp cinnamon
• 1 tsp / 4 ground cloves
• ½ tsp ground black pepper
• ½ tsp nutmeg powder
• 100 gr melted butter
• 200 ml milk

The batter should be soft enough to pour, but still thick enough to put up a little ‘resistance’.
Pour the batter into a greased cake tin.
Cooking time: ca. 60 min
When ready, remove the cake from the oven and leave to cool for a while. Once the cake is cool enough to handle, remove from the tin and leave to cool completely.

I used a small cake tin (ca 1 liter), so if you want to make a bigger cake, you’ll have to adjust the quantities and the cooking time. Ontbijtkoek is always quite dens, if you like the flavour, but want a lighter cake, try adding more milk. You may want to add a little more of the spices too.

Enjoy!

Leave a Reply

You must be logged in to post a comment.