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Delicious Dutch recipes that showcase breakfast cake

According to leading online Dutch supermarket, Holland at Home, ontbijtkoek (breakfast cake) is one of the most sought after products from the Netherlands, particularly by Dutch emigrants. Indeed, most shopping carts contain at least one or two packs of this delicious Dutch version of gingerbread, which is pleasingly low in calories and predominantly enjoyed at breakfast or lunch. But did you know that Dutch breakfast cake can also be used to add an extra dimension to a variety of typical Dutch dishes? The tempting Dutch recipes below each serve 4 hungry people (except for the Dutch apple pie), and contain a couple of slices of genuine Dutch breakfast cake for good measure.

Ontbijtkoek Dutch breakfast cake

Appel-ontbijtkoek taart (apple-breakfast cake pie)


1 pack of Koopmans Apple Pie Mix
180 grams of butter
1 egg
5 cooking apples
50 grams of brown sugar
25 grams of dried apricots
2 slices of breakfast cake
2 teaspoons of cinnamon


First preheat your oven to 180C. Meanwhile cut the apricots into small chunks, soak for approximately 15 minutes in lukewarm water, and pat dry. Next line a spring form cake tin (24 cm in diameter) with a little butter. Pop the remaining butter into a mixing bowl, add in the apple pie mix, along with 2/3 of a beaten egg, and then knead into a firm dough. Now cover both the bottom and the edge of the cake tin with 2/3 of the dough. Next peel the apples, remove their cores, and cut into small cubes or slices, before placing into a fresh mixing bowl. Add in the sugar, cinnamon, apricots chunks and crumbled breakfast cake, and thoroughly mix. Now fill the pie with the apple and breakfast cake mixture and press down firmly. Fashion thin strips from the remaining dough and arrange on top of the pie in a lattice-like pattern. Finally, brush the strips of dough with the rest of the beaten egg and then place the apple-breakfast cake pie into your oven for approximately 1 hour and 15 minutes, or until golden brown. Leave the Dutch apple pie to cool for at least 1 hour prior to removing from the spring form cake tin and cutting into slices. Serve with plenty of freshly whipped cream.

Runderstoofvlees met ontbijtkoek en appelstroop (beef stew with breakfast cake and apple syrup)


1 kilo of beef steak
2 Maggi stock cubes
1 carrot
1 onion
2 slices of breakfast cake
1 tablespoon of mustard
1 teaspoon of thyme
2 bay leaves
1 tablespoon of apple syrup
Dairy butter
Salt and pepper


First cut the beef steak into cubes and sprinkle with salt and freshly ground black pepper. Next heat a generous knob of butter in a saucepan and fry the meat until nicely browned. Meanwhile, finely slice the carrots and dice the onion, and add these to the pan. Now reduce the heat and pour in enough water to cover the meat. Next crumble in both the stock cube and the breakfast cake, stir in the mustard, bay leaves, thyme and apple syrup, and then leave to simmer on a low heat for around 3 hours. Serve with new potatoes and green beans or red cabbage.

Pompoenpudding met ontbijtkoek (Pumpkin pudding with breakfast cake)


1 small pumpkin (approx. 300 grams)
25 ml of condensed milk
2 teaspoons of cinnamon
2 slices of breakfast cake
Whipped cream


First peel the pumpkin, remove both the seeds and pith, cut into cubes and cook for approx. 15 minutes or until nice and soft. Now finely mash the pumpkin using a potato masher and stir in the cinnamon and condensed milk. Leave the pudding to cool and then place into your refrigerator for a few hours to chill. Now crumble over the two slices of Dutch breakfast cake and spoon the pumpkin pudding into 4 ramekin dishes. Give a final stir and top with a generous amount of whipped cream before serving.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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