Gingerbread has all kinds of names in Europe; 'kruidkoek' 'peperkoek' or 'ontbijtkoek'. A delicious smooth homemade spiced cake.

40 minutes 8 people Breakfast


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  • 200 gram all-purpose flour
  • half sachet of baking powder (or use self-rising flour instead)
  • 150 gram brown caster sugar
  • pinch of salt
  • 2 tablespoons Dutch speculaaskruiden spice mix
  • 200 ml full fat milk, you can also use buttermilk instead
  • 1 tabelspoon apple treacle
Gingerbread ingredients
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Kitchen equipment

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  • cake tin (30 cm - 11.8 inch)
  • silicone kitchen brush
  • oven
  • standmixer
  • silicone spatula


40 minutes 8 people Breakfast

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Creating the gingerbread -- 40 minutes

Coat the cake tin with butter and a thin layer of flour and pre-heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Combine flour with baking powder or use self-rising flour instead. 

Add the brown sugar, a pinch of salt and speculaaskruiden. It's best to use a standmixer to create a smooth batter. Gradually add milk to the flour-mixture and add a tablespoon of treacle.

As soon as the batter is smooth, you add it to the cake tin. 


Bake the gingerbread for about 20 - 25 minutes, the exact time depends on the oven. You can check with a wooden skewer, if it comes out clean the gingerbread is done.

Let it cool off for about 10 minutes before you remove the cake tin. Add the gingerbread to a plastic bag and let it cool off completely inside of the bag. Enjoy!

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