raapzaadkoek

Raapzaadkoek is a traditional baked good from the Low Countries, named after raapzaad, the Dutch word for rapeseed. The term indicates that rapeseed or its oil has been an important element in the recipe, either as a flavoring, fat, or ingredient in the dough. Historical references are sparse, but the cake is associated with rural Dutch and Flemish kitchens from the 18th or 19th centuries, when rapeseed cultivation for oil was common.

Typical raapzaadkoek contains flour, sugar, and a fat such as butter or rapeseed oil, with eggs and milk to bind the batter. The seeds themselves may be used whole or crushed, and in some versions oil pressed from the seeds is incorporated for flavor and moisture. Spices such as cinnamon or nutmeg, and occasionally dried fruit like currants, are used in regional variations. The texture ranges from crisp to tender, depending on fat content and baking time.

Serving and regional variety: raapzaadkoek is commonly enjoyed with tea or coffee in the afternoon. Variants exist across the Netherlands and Flanders, including differences in thickness, sweetness, and the balance of seed flavor. Modern recipes sometimes substitute commercial rapeseed oil for butter, affecting texture and aroma.

Nutritional notes and storage: as with many seed-based baked goods, raapzaadkoek is relatively rich in fat and calories. It keeps well for several days when stored in a cool, dry place in an airtight container.