Ontbijtkoek

An ontbijtkoek (literally translated breakfast cake), peperkoek (pepper cake) or kruidkoek (spice cake) is a Dutch and Flemish spiced cake.[1] Rye is its most important ingredient, coloring the cake light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is oudewijvenkoek (old woman's cake), which is mostly eaten in the northern regions,[2] and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread, however, due to its sweet taste it is also served as a snack. It is best eaten the day after it is baked.[3] Ontbijtkoek is also found in Indonesia due to its historical colonization by The Netherlands.[4][5][6]

Ontbijtkoek
Ontbijtkoek is often eaten with butter
Alternative namesPeperkoek, Kruidkoek
TypeCake
Place of originNetherlands, Belgium
Main ingredientsRye, cloves, cinnamon, ginger, succade, nutmeg
VariationsOudewijvenkoek
Food energy
(per serving)
100 kcal (419 kJ)

Acrylamide

It has been found that ontbijtkoek can contain high levels of acrylamide, which was once regarded as a potential carcinogen.[7]

See also

References
  1. "Ontbijtkoek". The Dutch Table. Retrieved August 12, 2019.
  2. "Wandelpuzzeltocht Stad aan 't Haringvliet – Streekmuseum" (in Dutch).
  3. David (2017-12-15). "Ontbijtkoek (Dutch breakfast cake) (Amsterdam)". Spiced. Retrieved August 12, 2019.
  4. Kuliner Peninggalan Belanda - Nggak Nyangka! 17 Makanan Favoritmu Ini Olahan Negeri Kincir Angin - Tribun Travel
  5. "Resep Kue Zaman Penjajahan Belanda". i idntimes. Retrieved 26 May 2020.
  6. "17 Makanan Peninggalan Belanda yang Populer di Indonesia hingga Saat Ini | Tribun Travel".
  7. Hogervorst, e G.; Schouten, Leo J.; Konings, Erik J.; Goldbohm, R. Alexandra; van den Brandt, Piet A. (1 November 2007). "A Prospective Study of Dietary Acrylamide Intake and the Risk of Endometrial, Ovarian, and Breast Cancer". Cancer Epidemiology, Biomarkers & Prevention. 16 (11): 2304–2313. doi:10.1158/1055-9965.EPI-07-0581. PMID 18006919. S2CID 538683. Retrieved 6 March 2023.
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