Dutch Spiced Breakfast Cake
Sticky, aromatic gingerbread-style ontbijtkoek loaf laced with warming ground ginger and cardamom.
Ingredients
250g self-raising flour1.5kg
250g dark brown soft sugar500g
250ml milk1L
4 tbsp pearl sugar or nibbed sugar250g
1 tbsp ground ginger36g
1/2 tsp ground cardamom35g
1 tsp baking powder170g
Pinch of salt750g
Method
- Preheat the oven to 160˚C (320˚F) Line a cake pan with parchment paper and set aside.
- Mix all the dry ingredients together in a large bowl. Place the milk in a small saucepan and heat it until it is almost boiling but not quite.
- Pour the milk slowly into the dry ingredients while whisking. Don't overmix! As soon as it is combined to a smooth batter you pour it into the cake pan. Sprinkle the pearl sugar over the top and bake it in the oven for about 1 hour.
- Check after about 50 minutes how the cake is progressing. If a cake tester comes out clean the cake it cooked. If not let it cook for a little longer.
Cost to cook
10
serves 10 ·
Mostly estimated prices. Full-pack shop cost · about £1.92 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£5.26 est. · serves 10