Dutch ontbijtkoek — a dense, moist spiced breakfast cake flavoured with ginger and cardamom and topped with pearl sugar. Lovely sliced and spread with butter.
- 250g Self-Raising Flour
- 250g Dark Brown Soft Sugar
- 250g Milk
- 4 Sugar
- 1 tablespoon Ginger
- 1/2 tsp Cardamom
- 1 tsp Baking Powder
- Pinch Salt
Video
Preparation
- Preheat the oven to 160°C (320°F), line a cake pan with parchment, and set aside.
- Mix all the dry ingredients together in a large bowl. Heat the milk in a small saucepan until almost boiling but not quite.
- Pour the milk slowly into the dry ingredients while whisking — don't overmix; as soon as it forms a smooth batter, pour it into the pan. Sprinkle the pearl sugar over the top and bake for about 1 hour.
- Check after about 50 minutes: if a cake tester comes out clean it's done, otherwise bake a little longer.
