Spice cake (kruidkoek)

Yvette van Boven (born in Ireland from Dutch Parents), divides her time between Amsterdam and Paris. She is a freelance food stylist, recipe writer, chef and columnist.

Together with her husband, photographer Oof Verschuren, she made a number of cookbooks from scratch. The first book Home Made was named ‘cookbook of the year 2010′ and has since then been released worldwide, translated into English, German and French. Her next books Home Made Winter and Summer have now also been translated into English and German.

Yvette van Boven Winter

Sometimes I feel a bit nostalgic and like to eat something I know from my youth or home. Her books are great for these moments and they contain so many recipes that you would not expect in a cook book. On her website she has some great recipes to try before you decide to order one of her books.

At the moment the spice cake is my favourite. Fast and easy and most of the time I have all the ingredients already in the cabinet. Yvette calls it ‘ontbijtkoek’ (or ‘gingerbread’) but for me it taste much more as a spice cake (kruidkoek) that you can buy at a bakery in Holland.

This is what you need:

  • 400 grams self raising flour
  • a pinch of salt
  • 1 teaspoon of each of these spices – ginger powder, cinnamon powder, coriander powder
  • a pinch of piment
  • 100 grams soft dark brown sugar
  • 150 grams honey
  • 200 ml milk

Ingredients spice cake

This is how you make it:

  1. Preheat the oven to 150 degrees and grease the bake tin with soft butter.
  2. Put all the ingredients for the cake into a large bowl and mix together.
  3. Spoon the mixture into the bake tin and bake it in the oven for about 1 hour.
  4. Let it cool and wrap it in aluminium foil to keep it moist and sticky.

Spice cake1


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    One Comment

    1. Ien said:

      Deze ontbijtkoek of kruidkoek lijkt me wel heel eeg lekker!!

      March 5, 2015

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