Belgian Peperkoek Cake, the Legendary Honey Spice Bread
🧂 Ingredients
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- 250 grams all-purpose flour (medium-protein wheat flour)
- 150 grams rye flour
- 300 grams honey
- 100 grams liquid brown sugar or palm sugar
- 150 ml milk
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp grated orange zest (optional)
- 1/2 tsp salt
- 50 grams butter, melted
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👩🍳 Instructions
- 1 Warm the milk, then add the honey and liquid brown sugar. Stir well until fully dissolved, then set aside until it reaches room temperature.
- 2 In a large bowl, combine the all-purpose flour, rye flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, orange zest, and salt. Mix well until all the dry ingredients are evenly combined.
- 3 Pour the honey-milk mixture into the dry ingredients little by little, stirring with a spatula until the batter is smooth and lump-free.
- 4 Add the melted butter and stir again until the batter is smooth and glossy. The batter will feel somewhat thick, like a dense cake batter.
- 5 Prepare an 8x4-inch (20x10 cm) loaf pan by greasing it with butter and lining it with parchment paper. Pour the batter into the pan and smooth out the surface.
- 6 Bake in a preheated oven at 320°F (160°C) for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 7 Remove from the oven and let the cake rest in the pan for 15 minutes before removing it and placing it on a wire rack to cool completely.
- 8 Once cooled, wrap the cake in plastic wrap and store for at least one night before slicing so the spice flavors fully develop. Serve sliced thin.
💡 Tips
• This cake actually tastes better 1-2 days after baking, as the spice flavors deepen and the texture becomes even moister.
• If you don't have rye flour, you can replace it entirely with all-purpose flour, but the texture will be a bit lighter than the authentic version.
• Use good-quality honey, since honey is the main ingredient that defines peperkoek's signature flavor.
• Store the cake in an airtight container or wrap it tightly in plastic wrap; it can keep for up to 1 week at room temperature and tastes even better over time.
📊 Nutrition Facts / serving
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