KBB # 11 : Ontbijtkoek
Here we go.... Klub Berani Baking's challenge # 11 : Ontbijtkoek!
This is my first experiment with Ontbijtkoek. Apparently, it's easy to make and the ingredients are so easy to find. My family really love it. I made this cake 3 times. The first one, I used brown sugar because I didn't have coconut sugar/palm sugar at the moment I baked it. The texture was so soft but a bit fragile to cut. And I think, I baked it too long (1 hour). The second attempt, I used different recipe (will post it soon) which doesn't use egg. The third times, I used the same recipe as the first time, the KBB recipe but now I have palm sugar :). The cake become more dense and dry, and the baking time took only 30 minutes. I don't know why it has different texture with the first one. Was it because of the sugar I used? And different baking time?
But overall, I'm satisfied with this recipe. And one more thing, I found out that the almond I spread before the cake goes to the oven is better way rather than waiting for 20 minutes in the oven as the recipe suggested.
My first attempt
source : Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007
125g palm sugar
5 egg yolks
3 egg whites
mix together :
1 tsp ground cinnamon,
½ tsp ground nutmeg,
¼ tsp ground clove
50g almond, thinly slices (used slivered will do too)
1. Beat the yolks, whites and sugar until fluffy and thick.
2. Fold in the sifted flour and spices, mix well. Pour into a lined and greased then floured loaf tin.
3. Scatter the sliced almonds on top and then bake for 20 minutes at 170˙C, turn the oven to 150˙C for 10-15 more minutes or until the cake is well golden brown and cooked.
The third attempt