Comments on: My Dutch speculaas gingerbread cake with rye, buttermilk & honey https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/ The place for the ambitious home baker Mon, 23 Nov 2020 20:14:16 +0000 hourly 1 By: radhaks https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-656873 Mon, 23 Nov 2020 20:14:16 +0000 http://www.weekendbakery.com/?p=7655#comment-656873 Thank you so much for posting this recipe…i cannot wait to try it for thanksgiving this year! I was wondering if you have tried to replace half the AP flour with almond flour (to add some almond into the mix)? If not, I will try it and report back. Thanks!

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-656700 Tue, 13 Oct 2020 15:39:04 +0000 http://www.weekendbakery.com/?p=7655#comment-656700 In reply to Gary.

Thank you so much Gary, what a wonderful comment! Spice emporium, must remember that one 🙂

Glad you are able to enjoy our beloved spice mix this way.
Wishing you a most enjoyable baking time this autumn and winter!

]]> By: Gary https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-656662 Sun, 04 Oct 2020 20:04:03 +0000 http://www.weekendbakery.com/?p=7655#comment-656662 I was looking for a gingerbread recipe – something a bit different to the UK style of syrup and ginger as the spice base.
I just made the recipe this evening. I made the spices as per your suggestion – the aroma is fantastic.The whole house smells like a spice emporium – lovely!

The gingerbread came out perfectly and the only problem I had was to stop eating it!

Thank you so much sharing this recipe and the time to describe it so well.

Your website is a real treasure!

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-656654 Sun, 04 Oct 2020 11:26:11 +0000 http://www.weekendbakery.com/?p=7655#comment-656654 In reply to Alex.

Thank you Alex, exactly like we intended and know and love this cake too.
We also know the molasses (in moderation maybe) will work.

Enjoy the cake baking!

]]> By: Alex https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-656621 Sat, 26 Sep 2020 01:19:25 +0000 http://www.weekendbakery.com/?p=7655#comment-656621 I finally got around to trying this cake and it is absolutely wonderful. It isn’t an offensive cake – the spice mix is not overwhelming on the palate – but it is such a pleasant treat. I think I will try using molasses next time instead of honey for an even stronger flavour. Thank you!

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-654405 Fri, 21 Feb 2020 07:34:37 +0000 http://www.weekendbakery.com/?p=7655#comment-654405 In reply to Sabine.

Thank you Sabine, this seems to be very close to the traditional methods we have read about more often.

]]> By: Sabine https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-654391 Mon, 17 Feb 2020 19:44:08 +0000 http://www.weekendbakery.com/?p=7655#comment-654391 In reply to Karol.

Maybe like this?

coquinaria.nl/peper…elf-maken/

coquinaria.nl/en/pe…ngerbread/

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-653770 Fri, 06 Sep 2019 19:11:43 +0000 http://www.weekendbakery.com/?p=7655#comment-653770 In reply to Karol.

Hi Karol,
Thank you for your wonderful feedback and comment. We do not have an actual recipe for ontbijtkoek. We know what you mean, but we never make the original like you see at bakeries and in supermarkets ourselves. There are recipes to find we are sure, if you google ontbijtkoek or peperkoek. The original version is usually made with pieces of ‘old’ ontbijtkoek and glucose syrup, which also accounts for the sticky in part. We have never gotten round to trying it ourselves this way and at the moment do not have a good recipe to recommend. Hope you can find something to try and it will be close to what you are looking for.
Enjoy your baking!

]]> By: Karol https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-653749 Sun, 01 Sep 2019 20:02:33 +0000 http://www.weekendbakery.com/?p=7655#comment-653749 Hello,
I just made your cake and it was sooo yummy. I made a double batch of the spice to have on hand and adjusted with more anise seed and some other spices. I used to live in the Netherlands and always LOVED the ontbijtkoek. I was back there a few months ago and bought one of the loaves that they sell in the market. When I compare the two I really like the flavor of your recipe but miss the dense cake and the sticky top. My cake was too light. Do you have any suggestions for making it a bit more dense and sticky on top?
Thanks,

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-653158 Wed, 06 Mar 2019 20:54:05 +0000 http://www.weekendbakery.com/?p=7655#comment-653158 In reply to marlon.

Hallo Marlon,
We weten niet goed wat het effect zal zijn van deze aanpassingen. Als je de rinse Appelstroop gebruikt dan bestaat deze overigens tot voor 70% uit suiker (Beetwortelsap van bieten). We weten uit ervaring niet wat het effect is op het resultaat van de substantie zelf. Bij vervanging van suiker door een vorm van siroop / stroop neemt men wel vaak 2/3 van het totaal aan suiker, dus wellicht is dat een goed uitgangspunt.

Succes ermee en hopelijk wordt het heel lekker.

]]> By: marlon https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-653145 Tue, 05 Mar 2019 14:50:04 +0000 http://www.weekendbakery.com/?p=7655#comment-653145 Hoi, ik ben van plan de honing door dadelsiroop te vervangen en de suiker door appelstroop. Zou je me aanraden 110 gram appelstroop te nemen of minder?
bvd!

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-650946 Fri, 15 Dec 2017 19:46:32 +0000 http://www.weekendbakery.com/?p=7655#comment-650946 In reply to Julie.

Excellent Julie,
We love your creativity with the recipe!

]]> By: Julie https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-650930 Tue, 12 Dec 2017 22:57:40 +0000 http://www.weekendbakery.com/?p=7655#comment-650930 I’ve made this again a couple of times since my last comment and I’ve used muffin moulds. Doubled the recipe for 12 muffins. Once I used up bags of sugar in cupboard, some dark brown, some coconut sugar, it might have given a bit of a malty flavour, which I love. About 20-25 mins in oven. I used kefir and yogurt when I had run out of buttermilk. Plus I’ve also put some spice mix in milk for a spicy hot chocolate.
Love this recipe!
P.S. I m back on the site here to share it with someone else.

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-649898 Sat, 29 Apr 2017 08:39:46 +0000 http://www.weekendbakery.com/?p=7655#comment-649898 In reply to Bonita Gille.

Hi Bonita,
We understand where you are coming from, but looking for the answer you can maybe understand why we Dutch people love our scales 😉
200 grams of buttermilk is just under 7/8 cups (so minus 1/3 of a tablespoon)
110 grams of honey is slightly over 1/4 cup + 1 tablespoon
Also see our baking conversion page: www.weekendbakery.com/cooki…nversions/

Happy baking from Holland,

Marieke & Ed

]]> By: Bonita Gille https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-649870 Mon, 24 Apr 2017 23:52:36 +0000 http://www.weekendbakery.com/?p=7655#comment-649870 Hate to be “The Ugly American”, but what would 200 grams of buttermilk and 110 grams of honey be in cups? (My ancestors were from Holland!) Thank you!

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-649621 Wed, 08 Mar 2017 08:58:10 +0000 http://www.weekendbakery.com/?p=7655#comment-649621 In reply to dede.

Hello Dede,
Our fine rye flour and your white rye flour is very probably one and the same. So we would suggest using the white rye flour.

Enjoy the baking,

Marieke

]]> By: dede https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-649620 Wed, 08 Mar 2017 08:37:37 +0000 http://www.weekendbakery.com/?p=7655#comment-649620 Hi Just wondering what you mean by fine rye flour? Can anyone tell me if they have used wholemeal rye flour or white Rye flour which is what we have here in the UK?

Thanks
Dede

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-649087 Sat, 17 Dec 2016 09:19:55 +0000 http://www.weekendbakery.com/?p=7655#comment-649087 In reply to David Withers.

Hi David,
High praise indeed, that puts a smile on our faces!

Thank you and happy Holidays and a wonderful time baking and sharing with your kids.

Greetings from Holland,

Ed & Marieke

]]> By: David Withers https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-649039 Mon, 12 Dec 2016 05:41:56 +0000 http://www.weekendbakery.com/?p=7655#comment-649039 Dave W]]> Your site is so incredibly wonderful and super duper!

Thank you, thank you, thank you! for making me a hero to my kids 🤓

Dave W

]]> By: Henk Vandesteen https://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-648997 Sat, 03 Dec 2016 20:44:56 +0000 http://www.weekendbakery.com/?p=7655#comment-648997 Lekker, ontbijtkoek!

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