Dutch Oranjekoek
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.
Ingredients
Dough
- ⅞ stick butter cold, in cubes
- ¾ cup light brown sugar
- 1 egg size L
- ¼ cup water ice cold
- ¼ teaspoon salt
- 1 teaspoon anise seed ground
- ½ teaspoon nutmeg ground
- ¼ teaspoon ground cardamom ground
- 2 oz. candied orange peel
- 2½ cup flour
- 1 teaspoon baking powder
Almond paste
- 1 cup almond paste
- 1 egg size L
- water as much as you need to make the paste spreadable
Glaze
- 1½ cup confectioner's sugar
- 2 tablespoon red currant juice
Decoration
- 1 cup whipped cream
- sugar decoration or fresh fruit or chocolates
Ingredients you need per step are listed below the step in Italic
Instructions
Dough
- 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, water 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, ¼ cup water
- 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.
Apply glaze
- 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.
To serve
- 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
NOTES
1. - Candied Orange Peels
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.
2. - 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.
3. - Spices
Aniseed, 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.
4. - Mixing
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
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.
Nutrition
Calories: 188kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 135IU | Vitamin C: 1mg | Iron: 1mg
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