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Ontbijtkoek | Dutch Breakfast Cake

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Course: Breakfast
Cuisine: dutch
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Rekha Kakkar


  • 50 grams sugar of ordinary
  • 140 grams honey
  • 25 grams brown sugar
  • .6 cups water
  • 175 grams rye flour ( or whole wheat flour if you can't find )
  • ¼ teaspoon salt
  • 7 grams baking powder
  • 150 g almond blanched and peeled
  • ½ teaspoon cardamom powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger ground
  • teaspoon nutmeg black pepper
  • teaspoon aniseed


  • In a big mixing bowl mix rye flour, baking powder, sugar and salt.
  • Heat up water and mix sugar and honey in the water bring it to a boil. Let it cool down till it is warm but not boiling.
  • Now in the mixing bowl make a dough of the rye flour ( whole wheat if you are not using rye) and spice mix with this warm sugar and honey and water.
  • After everything comes together, Kneed this dough about 5 minutes more.
  • Line a cake tin or bread loaf tin with parchment paper and put the dough in it.
  • Tap the tin to spread the dough evenly and let it stand for few minutes.
  • Now top it with blanched and peeled almonds.
  • Bake the cake in pre heated oven at 180 C for 30-35 minutes. Do check it once after 25 minutes and after that baking time may vary from 5-15 minutes depending on power and brand of your oven.