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


Ontbijtkoek
source : Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007

Ingredients :
125g palm sugar

5 egg yolks

3 egg whites

mix together :

125g flour,

1 tsp ground cinnamon,

½ tsp ground nutmeg,

¼ tsp ground clove

50g almond, thinly slices (used slivered will do too)

Directions :

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