By : Bake and Heat
Duration : 60 mins
portion : 10 medium sized cupcakes
Level : intermediate
Ontbijtkoek literally means "breakfast cake" in Dutch. It is a type of spice cake or gingerbread that is similar to a coffee cake and made with very little fat. The cake is typically eaten in the Netherlands, Flanders, and Indonesia.
The Dutch typically serve breakfast cake topped with butter. It may also be eaten with cheese or jam. When it is eaten as a snack, tea or coffee is typically served as well. It is sometimes also considered a dessert.
A distinctive feature of ontbijtkoek is its lack of fat. The cake is made without any butter or oil, and usually without eggs. Milk is the only source of fat in this traditional breakfast cake.
Ontbijtkoek is usually made with rye flour, although there are also versions made with whole wheat flour. Cakes may contain a variety of spices, often including ginger, cinnamon, nutmeg, and cloves. Sometimes cardamom and coriander are included as well. The cake contains salt and a leavening agent, such as baking powder, as is typical for most cakes. This type of breakfast cake also is made using less refined sweeteners. Brown sugar, molasses, honey, or a combination may be used. Palm sugar also is commonly used in Indonesian versions. ( Source from WISEGEEK ).
In this recipe, i will make an Onbijtkoek cake which has been modified with the Indonesian taste. Onbijtkoek commonly found in Indonesia was made with butter and has a fluffier texture. I'm not very fond of spekkoek's strong aroma so i use cinnamon powder mixed with a few pinches of spekkoek powder (a mix of spices, such as cardamom, cinnamon, clove, mace and anise). My entire house smells so good while baking this cake. Usually i would always let my cakes cool down before i ate them, but i just couldn't wait till this wonderful cake was totally cooled off. Hmm, So soft and the hints of the spices in it were really nice and relaxing. I suggest you try this recipe : ) you won't regret it!
The Dutch typically serve breakfast cake topped with butter. It may also be eaten with cheese or jam. When it is eaten as a snack, tea or coffee is typically served as well. It is sometimes also considered a dessert.
A distinctive feature of ontbijtkoek is its lack of fat. The cake is made without any butter or oil, and usually without eggs. Milk is the only source of fat in this traditional breakfast cake.
Ontbijtkoek is usually made with rye flour, although there are also versions made with whole wheat flour. Cakes may contain a variety of spices, often including ginger, cinnamon, nutmeg, and cloves. Sometimes cardamom and coriander are included as well. The cake contains salt and a leavening agent, such as baking powder, as is typical for most cakes. This type of breakfast cake also is made using less refined sweeteners. Brown sugar, molasses, honey, or a combination may be used. Palm sugar also is commonly used in Indonesian versions. ( Source from WISEGEEK ).
In this recipe, i will make an Onbijtkoek cake which has been modified with the Indonesian taste. Onbijtkoek commonly found in Indonesia was made with butter and has a fluffier texture. I'm not very fond of spekkoek's strong aroma so i use cinnamon powder mixed with a few pinches of spekkoek powder (a mix of spices, such as cardamom, cinnamon, clove, mace and anise). My entire house smells so good while baking this cake. Usually i would always let my cakes cool down before i ate them, but i just couldn't wait till this wonderful cake was totally cooled off. Hmm, So soft and the hints of the spices in it were really nice and relaxing. I suggest you try this recipe : ) you won't regret it!
INGREDIENTS :
♥ 2 egg whites
♥ 90grams palm sugar / brown sugar
♥ 1/2tsp cream of tartar
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♥ 3 egg yolks
♥ 100grams cake flour ( low protein wheat flour )
♥ 30ml melted butter
♥ 70ml Milk
♥ 1tsp Baking powder
♥ 2tsp cinnamon powder
♥ 1/2tsp spekkoek powder (a mix of spices,such as cardamom, cinnamon, clove, mace and anise.)
♥ 1/4tsp ginger powder ( optional )
♥ pinch of salt ( optional )
INSTRUCTIONS:
- Pre-heat oven at 160'c-170'c. ( depends on each & every oven ).
- In a bowl, add in egg whites, whisk till bubbly ( 1minutes ),add in cream of tartar and a third of the sugar, mix with high speed till foamy for 2minutes.
- Add in another 1/3 of the sugar, mix again with high speed till smooth & foamy for 2 more minutes.
- Add in the rest of the sugar, mix till it forms a soft peak meringue (70%), turn off the mixer, set aside.
- In a bowl, add in egg yolks, milk & melted butter whisk till well combine.
- In another bowl, Sieve flour,baking powder,all the spices & salt ,mix well.
- Make a well in the center of the flour mixture, Pour in the egg yolks mixture and whisk till it forms a smooth paste.
- Take 1/3 of the meringue ( egg whites mixture ) with a spatula,slowly fold it into the egg yolks mixture till well combined. (make sure you don't over-mixed the batter).
- Take another 1/3 of the meringue and fold it into the egg yolks batter and repeat till all the meringue mixture has incorporated well with the egg yolks' mixture.
- Pour the batter into a tin cake pan or paper cups till 80% full, sprinkle with some sliced almonds / walnuts. ( Don't pour it too full because the batter will rise and it will leaked out when the cake is baked in the oven ).
- Bake in the oven for 30-50 minutes till its golden brown and baked thoroughly. (depends on the size of the cake pan or paper cups.The bigger ,the longer it takes).
- You can remove the cake from the mold after the cake has been chilled.
You would wonder why the paper cup's design were different from the ones in the pictures above.Oh well! It's because my sisters(and i ^^) couldn't resist eating them right away,even before i got to take some pictures of them,LOL xD .The smell of this cake was really that good!trust me ;)Enjoy this wonderful cake at home♥ Happy Baking ♥ ^_^
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