Healthy Sweet Breakfast Cake

A square photo with a gingerbread without refined sugars. A slice cut off that is taken. Everything on a white background

A moist and airy healthy sweet breakfast cake. The crumb is soft and tender. This recipe is quick and easy to prepare. And made without refined sugars and whole wheat flour to make it healthier. A creamy cake with a delicious taste that you will enjoy!

Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Breakfast, Lunch, Sweets and Sweet Baking

Cuisine Dutch

Servings slices

Calories 196 kcal

Equipment

A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
loaf / pound cake tin 6 inches / 15 cm

Ingredients

Makes: 6 x 4inch rectangle, 3inch height

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 350 °F (180 °C).
Line a baking tin with baking paper.
In a bowl, whisk whole wheat flour with baking powder and salt.
2 cups whole wheat flour, 2 teaspoons baking powder, ⅙ teaspoons salt
Heat the milk in a saucepan. When it almost boils, you'll notice some steam above the pan; add the apple butter and honey.
⅞ cups milk, 2 tablespoons apple butter, ⅓ cup honey
Stir well and turn off the heat.
Mix the egg with speculaas mix spices in a bowl at high speed for 1 minute.
1 egg, 2 tablespoons speculaas spice mix
Turn the speed to low and pour the hot milk mixture slowly into the saucepan while mixing.
Add the whole wheat mixture, spoon by spoon, to the batter while you mix at low speed. Turn the mixer off when the wheat is incorporated.
Pour the batter into the tin and put it in the oven.
Bake for 70 minutes until brown.
Check with a wooden satay pricker if the sweet breakfast cake is done (see TIPS).
Take the cake from the oven and let it stand for 5 minutes.
After 5 minutes, take the cake from the tin and let it cool down on a wire rack to room temperature.

NOTES

1. Baking paper - By lining the cake tin with baking paper, you can better take the cake out of the baking form after baking.

2. Cooling - Let the healthy sweet breakfast cake stand for five minutes after baking before removing it from the pan. This causes the cake to shrink slightly, making it easier to take it out of the baking tin.

3. Doneness - You check whether a gingerbread is cooked by inserting a skewer into the thickest part (often the middle). If it comes out dry, the cake is done.

4. 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.

5. Variations -

You can fill this peperkoek with raisins and walnuts. Then use 3 oz. (80 grams) of raisins and 2 oz. (60 grams) of walnuts (finely chopped). Mix the raisins into the batter. And after you have poured the batter into the cake tin, divide the walnuts over the gingerbread.
Replace the speculaas mix spices with one teaspoon cinnamon, one teaspoon nutmeg, and ¼ teaspoon cloves. With this, you can make delicious, healthy gingerbread.

6. Storage -

Room Temperature - Wrap your healthy sweet breakfast cake in aluminum foil and store it at room temperature. That way, it stays good for a week.
Refrigerator - You can't keep this healthy gingerbread in the fridge because of the moisture; the structure will change.
Freezer - You can freeze the peperkoek. Wrap it in foil and then in a freezer bag or container. This way, it stays good for three months. TIP, cut the cake into slices, so you can thaw the cake per portion. Thaw the cake at room temperature.

7. The nutritional value is per slice of cake.

Nutrition

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