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 Ontbijtkoek is often eaten with butter | |
| Alternative names | Peperkoek, Kruidkoek |
|---|---|
| Type | Spice cake |
| Place of origin | Netherlands,Belgium |
| Main ingredients | Rye,cloves,cinnamon,ginger,succade,nutmeg |
| Variations | Oudewijvenkoek |
| 100 kcal (420 kJ) | |
Anontbijtkoek (Dutch pronunciation:[ɔndˈbɛitkuk]ⓘ;lit. 'breakfast cake'),peperkoek (pronounced[ˈpeːpərˌkuk]ⓘ; 'pepper cake') orkruidkoek (pronounced[ˈkrœytkuk]ⓘ; 'spice cake') is aDutch andFlemishspiced cake.[1]Rye and dark brownbasterdsuiker are its most important ingredient, coloring the cake light brown. It is often spiced withcloves,cinnamon,ginger,succade andnutmeg. Several parts of theNetherlands have their own local recipe, of which the most famous isoudewijvenkoek (old woman's cake), which is mostly eaten in the northern regions,[2] and is flavored withaniseed.Ontbijtkoek is traditionally served at breakfast with a thick layer ofbutter on top, as a replacement forbread, however, due to its sweet taste it is also served as a snack. It is best eaten the day after it is baked,[3] but has a shelf life of several weeks at room temperatures without spoiling due to the pH, sugar content, and spices.[4]
Ontbijtkoek resembles somewhat a soft gingerbread cake, but with much less ginger, hardly any fat, and more sugar. The sugar used is the typical Dutchbasterdsuiker, an aromatic, moist and fine sugar, which gives a baking product its typical brown color and smooth texture. Basterdsuiker is protected by the EU and acknowledged as a traditional speciality, guaranteed.[5]
It is also used for koekhappen, the Dutch traditional game.
Ontbijtkoek is also found inIndonesia due to its historical colonization byThe Netherlands.[6][7][8]
It has been found that ontbijtkoek can contain high levels ofacrylamide, which was once regarded as a potential carcinogen.[9][dubious –discuss]
Indonesian breads | |
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