ontbijtkoek

Ontbijtkoek is a traditional Dutch spice cake that is commonly eaten at breakfast or with tea. The name means breakfast cake, and in many households it is sliced and spread with butter. The cake is dense, moist, and aromatic, with a warm spice profile that typically includes cinnamon, ginger, cloves, and nutmeg, often along with allspice and cardamom. Its color comes from molasses or treacle, and some recipes include a bit of orange zest or rind.

Origins lie in the spice breads of the Low Countries, where rye or wheat flour was used and long lists of spices were common. Over time ontbijtkoek evolved into a leavened loaf or cake that could be kept for several days. In the 19th and 20th centuries mass-produced versions became widespread in the Netherlands and Belgium, and today many brands offer slight variations in spice blends and texture.

Ingredients and technique vary. Traditional versions can be yeast-leavened, producing a dense crumb, while modern supermarket varieties usually rely on chemical leaveners for a cake-like texture. Common components are flour, molasses or syrup, sugar, a fat such as butter or oil, and a spice mix. Some versions include orange zest or candied peel.

Consumption and cultural role: Sliced and buttered, ontbijtkoek is often enjoyed with coffee or tea and is a staple item in Dutch breakfast culture. It is widely available in grocery stores and bakeries and remains a popular, convenient spice cake in the Netherlands and Belgium.