Several parts of the Netherlands have their own local recipe, of which the most famous is oudewijvenkoek (old woman's cake), which is mostly. Onbitjkoek is the less well known Indonesian spiced cake compared to lapis legit, but much easier to bake and is understatedly delicious in its own right. If you ask Indonesians what their signature spiced cake is, most of the time they will answer with lapis legit, and only very very occasionally they answer with onbitjkoek.

Bahan Membuat Onbitjkoek

5 butir telur.
2 butir kuning telur.
100 gr Palm Suiker.
75 gr Gula pasir.
25 gr susu bubuk (1 sachet Dancow).
1 sdm Maizena.
200 gr Terigu Kunci Biru.
1 sdm bubuk cocoa.
11/2 sdt bumbu spekoek.
1/2 sdt bubuk kayu manis.
1 sdt SP.
1 sdt Baking Powder.
1/2 sdt vanili.
150 gr Butter (bisa mixed 100 gr butter dan 50 gr margarine).
Sejumput garam.
Topping secukupnya :.
Almond / mete / keju.

Langkah Memasak Onbitjkoek

Cairkan Butter jangan sampai meletup dan dinginkan.
Aduk bahan kering : terigu, cocoa, susu bubuk, maizena, baking powder, bumbu spekoek, bubuk kayu manis, garam dan vanili.
Kocok dengan mixer palm suiker, gula pasir dan telur satu persatu, dari speed rendah hingga maximal.
Setelah pucat mengembang kira2 8 menit (tergantung mixer) turunkan speed mixer secara bertahap ke speed paling rendah.
Masukan bahan kering secara cepat, mixer hanya tercampur rata. Kira2 1-2 menit matikan.
Cek adonan dengan cara mengaduk balik, pastikan bahan kering sudah bercampur sempurna..
Masukan butter yang sudah dilelehkan dan sudah suhu ruang dalam 3 tahap, dengan metoda aduk balik.
Masukan kedalam loyang, yang telah diolesin margarine dan terigu. Hentak2an supaya udara di dalam adonan keluar. Beri topping.
Panggang di oven 170-180 dercel, pastikan oven sudah dipanaskan 10 menit sebelum memasukan adonan..
Untuk 25 menit pertama menggunakan api bawah, 15 menit kemudian api atas bawah.
Test tusuk, baru di keluarkan dari Oven, dinginkan.
Potong kue setelah dingin, siap disantap.

It also shows up as a quick pick-me-up around four o'clock with a cup of tea, and it performs as the key ingredient for a children's birthday game called "koekhappen", i.e. cake nipping. This traditional Dutch recipe has been a staple at Christmastime in my house for as long as I can remember. I can't quite describe the taste of it - something like gingerbread, but with more bite and a stronger flavour. After it cools it develops a moist almost sticky crust, which is my favourite part. It's super easy to make and really yields a wonderful holiday bread.

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