A delicious recipe to bake your own Dutch Oranjekoek. Two delicious crispy and spicy biscuit layers with orange peel filled with almond paste. With a pink sweet glaze and a dollop of cream. This plate cake is cut into small cubes and served with coffee and tea. Super fun for King's Day!
Bart (my middle son) has his birthday today. Indeed, together with the king of The Netherlands. And that that is very special is known to him. He has already received a real remembrance coin and a medal and has been allowed to plant a tree to celebrate this special day.
And everyone is got a free day on his birthday. And maybe if he is a bit bigger, that way he can have a nice party with his friends on his birthday and they all can come to the party.
Because today is also the birthday of the king, I thought it would be fun to bake something Orange too (the color and name that's connected to our King, it's the house of Orange). That became this Oranjekoek (orange cake in English). Only it's got a pink topping instead of orange. That's because the name is based on the orange peel and not on the color of the glaze ;-).
We all thought it was delicious. So congratulations Bart (and of course King Willem Alexander too;-))
What do you need for Orange Cookies with Almond Paste
For the preparation of this Frisian Oranjekoek you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Flour - Normal all purpose flour is good for the Oranjekoek. You can also use spelled flour.
- Candied Orange Peel - This ingredient is the namesake of the Oranjekoek. You can buy them ready-made, but I also have a very tasty recipe for easily making candied orange peels yourself.
- Baking powder - Makes the cake fluffier.
- Almond paste - Together with egg and water, this becomes the filling. Add the egg and water so that the food is spreadable and can be spread evenly over your first layer of dough.
- Salt - Salt in sweet baked goods? Yes, because salt brings out the sweet taste. That is why you often see a pinch of salt in the ingredients list.
- Anise seed, Cardamom and Nutmeg - The spices that give the pancake its delicious taste. Although there are many herbal variants of Frisian Oranjekoek (every baker has his own recipe), aniseed is always present.
- Light brown sugar - For sweetening the biscuit. By using light brown sugar, the cake gets an extra touch of caramel flavor.
- Butter - Needed for the dough, use unsalted butter.
- Confectioner's sugar and red currant juice - With these two we make the icing. The berry juice ensures that the glaze turns a nice pink color.
- Whipped cream - A dollop of whipped cream for the decoration of the Oranjekoek.
How to prepare Frisian Oranjekoek
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- In a food processor, mix the light brown sugar with butter, spices, egg, water and orange flakes until blended.
- Add the flour and baking powder and pulse a few times until you have a cohesive dough. Wrap in plastic wrap and let rest in the fridge.
- Make the filling by mashing the almond paste with an egg. Add enough water to make the filling easy to spread.
- Divide the dough into two pieces. Roll both out into a sheet of 10 x 10 inches (25 x 25 cm), cut the edges neatly straight. You can easily roll out the dough by rolling the dough between two sheets of baking paper. Remove the top sheet of baking paper and place the first cookie dough layer on a baking tray.
- Spread this layer with the almond paste you made in step 3.
- Take the second layer of cookie dough and place it over the almond paste filling. Poke holes over the orange cake with a fork. Brush with some water. Bake for 30 minutes in a preheated oven at 350 °F (180 °C). Let cool to room temperature.
- Make the glaze by mixing the icing sugar with the berry juice. You do this by adding a dash of berry juice while you mix. The glaze should be just spreadable. If you make it too thin, it will flow off the top of the pastry.
- Now cut the Frisian Oranjekoek into pieces and decorate with a dollop of cream. In it you can press fresh fruit or, as here, a small sugar decoration. Serve it!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
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- Rolling Pin
- ⅞ stick butter cold, in cubes
- 1 egg size L
- ¼ teaspoon salt
- ½ teaspoon nutmeg ground
- ¼ teaspoon ground cardamom ground
- 1 teaspoon baking powder
- 1 egg size L
- water as much as you need to make the paste spreadable
- 1½ cup confectioner's sugar
- Place the butter and light brown sugar in the bowl of a food processor. Pulse until you get butter granules.⅞ stick butter, ¾ cup light brown sugar
- Add the egg, salt, aniseed, nutmeg, cardamom, and orange peel and mix well, pulsing.1 egg, ¼ teaspoon salt, 1 teaspoon anise seed, ½ teaspoon nutmeg, ¼ teaspoon ground cardamom, 2 oz. candied orange peel
- Add the flour and baking powder and mix until you get a solid consistency.2½ cup flour, 1 teaspoon baking powder
- Remove from the bowl of the food processor and knead well.
- Divide the dough in half and wrap it in plastic wrap. Place in the refrigerator for 30 minutes.
Making a spreadable almond paste
- Mash the almond paste with a fork and mix in the beaten egg. Then add a tablespoon of water at a time, until you have a spreadable food mixture.1 cup almond paste, 1 egg, water
Make Orange cake
- Preheat the oven to 350 °F (180 °C).
- Take the first package of dough from the refrigerator and roll it out to 10 x 10 inches (25 × 25 cm) (cut the edges straight). Place this on a baking tray lined with baking paper (or spread out between baking paper, see tips *)
- Take the almond paste and spread it over the cake.
- Now take the second package of dough from the refrigerator and roll it out into a 10 x 10 inch (25 × 25 cm) sheet as well. Cut the edges straight and place this dough on the almond paste filling.
- Poke holes in the dough with a fork and brush with water.
- Bake the orange cake in the oven for 30 minutes until lightly browned. The top will still be a little soft.
- Allow cooling to room temperature on the plate.
- While mixing, mix the confectioner's sugar with the berry juice until you get a pink frosting that is just runny.1½ cup confectioner's sugar, 2 tablespoon red currant juice
- Pour the glaze over the top of the Oranjekoek and spread with a palette knife (or the back of a spoon).
- Let the glaze harden.
- Cut the Oranjekoek into square pieces of about 2 x 2 inches (5 × 5 cm).
- Take the piping bag with whipped cream and pipe a small swirl on the top of each piece of Frisian biscuit.1 cup whipped cream
- Decorate with a sugar decoration, pieces of fresh fruit or chocolate.sugar decoration
The quickest (and easiest) way is to make the dough in a food processor with a knife. But you can also make the dough with the mixer.
Then mix the butter with the sugar for 3 minutes. Add the egg and mix in the spices while continuing to mix at high speed. Sift the flour and baking powder over the batter and mix on low speed until just combined. 5.- Glaze
Make the glaze by mixing the icing sugar with the berry juice. You do this by adding a dash of berry juice while you mix. The glaze should be just spreadable. If you make it too thin, it will flow off the top of the pastry. 6. - Oven
When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient. 7. - Storage
- Refrigerator - Without a dollop of whipped cream, you can store the Frisian Oranjekoek in an airtight box in the refrigerator for up to 7 days. If you have already applied the tuft, the maximum storage time is 2 days.
- Freezing - Place the orange cake cubes in a freezer box and store them in the freezer for up to 3 months. Let thaw in the refrigerator.