Onbijtkoek met Rozijnen/Dutch Breakfast Cake with Raisins
Mmm…lekker onbijtkoek, één van mijn favoriet gemakkelijk ontbijt, snel te eten en snel te verteren, en nu schrijf ook Ik te snel zonder denken… Ik moest toch in het Engels schrijven…
Mind my rambling in Dutch… simply typing to quick with what’s in my mind, I was just saying that this time KBB made me really happy by this month challenge (for you who understands Dutch remind your self that I kind of translate it in “free-style” 😉 ) host by Lia And Ventin.
Onbijtkoek is Dutch origin breakfast cake which a very popular in both The Netherlands and Indonesia, because of historical backgrounds.
Onbijtkoek it self is an almost ancient traditional farmer spiced cake, which nowdays it is very easy to find them commercially/store bought in the Netherlands.
What I love about this cake, is you can simply eat it anytime of the day, at breakfast or just when you need to snack, put some butter or eat it plain… and then there you have it … perfect piece of indulgence 🙂
Adapted from: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007. Ingredients
- 125g palm sugar
- 5 egg yolks
- 3 egg whites
- 125g all pourpose flour
- 1 tsp cinnamon powder
- ½ tsp anise powder
- ¼ tsp clove powder
1. Whisk all egg and palm sugar until thick and risen.
2. Add the flour mix, and fold well.
3. Pour batter to a loaf lined with parchment paper
4. Bake in a preheat 190’C oven, for 25 minute or until the tester comes out clean