Bake Authentic Dutch Oranjekoek: A Traditional Frisian Cake Recipe for King’s Day
Embark on a delightful culinary journey to the northern provinces of the Netherlands with this authentic recipe for Dutch Oranjekoek. This traditional Frisian delicacy, often enjoyed during festive occasions like King’s Day, is a true masterpiece of Dutch baking. Imagine two tender yet crispy biscuit layers, generously infused with fragrant candied orange peel, encasing a rich, sweet almond paste filling. The experience is completed with a vibrant pink sweet glaze and a delicate dollop of whipped cream, transforming this humble plate cake into an irresistible treat.
Typically cut into small, easy-to-handle cubes, Oranjekoek is the perfect companion for a cozy coffee break or an elegant afternoon tea. Its unique blend of flavors and textures makes it a celebrated part of Dutch culinary heritage, especially during celebrations where the color orange (representing the Dutch Royal House of Orange-Nassau) takes center stage.
Discovering Friese Oranjekoek: A Cake with a Royal Connection
The Friese Oranjekoek, often simply called “Orange Cake” in English, holds a special place in Dutch culture, particularly in the province of Friesland where it originates. Its name, “Oranjekoek,” directly translates to “orange cake,” yet its distinctive pink glaze often surprises those unfamiliar with this charming tradition. The “orange” in its name refers not to the color of the topping, but to the key ingredient that defines its unique flavor profile: candied orange peel.
This cake is especially popular around King’s Day (Koningsdag), a national holiday celebrating the birthday of the King of the Netherlands. The House of Orange-Nassau, the royal house, is synonymous with the color orange, making any orange-themed treat a perfect fit for the festivities. It’s a joyful way to partake in a national celebration, bringing a piece of Dutch heritage right into your home kitchen.
Beyond national holidays, Oranjekoek is a beloved staple for many family celebrations. For instance, my middle son, Bart, shares his birthday with the King of the Netherlands. This unique coincidence always brings an extra layer of festivity to his special day, reminding us of the joy and tradition associated with this delicious cake. We love to bake this Oranjekoek to mark the occasion, and it’s always met with much enthusiasm!
What You’ll Need for Your Delicious Oranjekoek with Almond Paste
Crafting this delightful Frisian Oranjekoek requires a selection of quality ingredients, each playing a crucial role in achieving its signature taste and texture. Below is a detailed breakdown of the components you’ll need. Precise quantities can be found in the comprehensive recipe card at the bottom of this page.
- Flour: Standard all-purpose flour is ideal for achieving the desired consistency in your Oranjekoek. For those seeking alternatives or a slightly different texture, spelt flour can also be successfully used, lending a subtle nuttiness to the biscuit layers.
- Candied Orange Peel: This is arguably the most vital ingredient, giving the Oranjekoek its distinctive citrusy flavor and, as mentioned, its name. While readily available in most baking aisles, making your own candied orange peels allows for a fresher, more intense flavor that truly elevates the cake. This homemade touch adds an extra layer of authenticity to your baking.
- Baking Powder: A leavening agent crucial for giving the biscuit layers a slight lift and a tender, fluffier texture, ensuring they’re not too dense.
- Almond Paste: This sweet, fragrant paste forms the delectable filling of the Oranjekoek. When combined with egg and a touch of water, it becomes wonderfully spreadable, allowing for an even layer between the two biscuit halves. Its rich, marzipan-like flavor is a perfect counterpoint to the spiced orange biscuit.
- Salt: Often overlooked in sweet recipes, a small pinch of salt is essential. It beautifully enhances and balances the sweetness of the cake, bringing out the depth of the other flavors.
- Anise Seed, Cardamom, and Nutmeg: These aromatic spices are the heart and soul of the Oranjekoek’s unique taste. Aniseed, with its distinct liquorice-like flavor, is a non-negotiable component in nearly all Frisian Oranjekoek recipes, giving it that classic, warming spice. Cardamom adds a touch of citrusy, floral notes, while nutmeg provides a comforting, earthy warmth. While individual bakers may have their secret spice blends, this trio forms the traditional foundation.
- Light Brown Sugar: Used to sweeten the biscuit dough, light brown sugar contributes more than just sweetness. Its molasses content lends a subtle caramel note and a moist texture to the biscuit, adding complexity to the overall flavor.
- Butter: Unsalted butter is vital for both flavor and texture in the dough. Using cold, cubed butter helps create a crumbly, tender biscuit when incorporated correctly.
- Confectioner’s Sugar and Red Currant Juice: These two ingredients combine to create the signature pink glaze. The confectioner’s sugar provides the sweetness and body, while the red currant juice imparts a lovely tangy fruitiness and, of course, its beautiful characteristic pink hue, which is a visual hallmark of the Oranjekoek.
- Whipped Cream: A fresh dollop of whipped cream serves as the traditional finishing touch, adding a light, creamy contrast to the spiced cake and rich almond paste. It’s often used as a base for further decoration.
Crafting Your Frisian Oranjekoek: A Step-by-Step Baking Guide
Baking this traditional Dutch treat is a rewarding experience, combining classic techniques with a burst of unique flavors. Follow these detailed steps to create your own delicious Frisian Oranjekoek. For precise ingredient measurements and an easily printable version, please refer to the recipe card located further down this page.
- Prepare the Dough Base: Begin by combining the light brown sugar, cold butter cubes, aromatic spices (anise seed, cardamom, nutmeg), and egg in a food processor. Pulse these ingredients together until the mixture resembles coarse breadcrumbs, ensuring the butter is well distributed but still in small pieces.
- Form the Dough: Next, add the flour and baking powder to the food processor. Pulse just a few more times until the mixture comes together to form a cohesive dough. Be careful not to overmix. Once formed, wrap the dough tightly in plastic wrap and allow it to rest in the refrigerator for at least 30 minutes. This chilling period is crucial as it helps the gluten relax, making the dough easier to roll and preventing it from becoming tough.
- Create the Almond Paste Filling: While the dough chills, prepare the rich almond paste filling. In a separate bowl, mash the almond paste with a fork. Gradually incorporate an egg, mixing until smooth. Then, slowly add water, a tablespoon at a time, until the almond paste reaches a spreadable consistency. It should be easy to spread evenly without being too runny.
- Roll Out the First Dough Layer: Retrieve the chilled dough and divide it into two equal portions. On a lightly floured surface, or more easily between two sheets of baking paper, roll out one half of the dough into an approximately 10 x 10 inch (25 x 25 cm) square. Trim the edges neatly to create a perfect rectangle. Carefully remove the top sheet of baking paper and transfer this first dough layer onto a baking tray lined with fresh parchment paper.
- Spread the Almond Filling: Evenly spread the prepared almond paste filling over the entire surface of the first dough layer, leaving a small border around the edges. This layer will provide the moist, sweet core of your Oranjekoek.
- Add the Second Dough Layer and Bake: Roll out the second half of the dough in the same manner as the first, creating another 10 x 10 inch (25 x 25 cm) square. Carefully place this second layer of dough directly over the almond paste filling. Using a fork, gently prick holes across the top surface of the cake. This helps steam escape during baking and prevents the cake from puffing up unevenly. Lightly brush the top with a little water. Bake in a preheated oven at 350 °F (180 °C) for about 30 minutes, or until the edges are lightly golden brown. The center might still feel slightly soft to the touch, but it will firm up as it cools. Allow the cake to cool completely to room temperature on the baking tray before glazing.
- Prepare the Pink Glaze: In a medium bowl, whisk together the confectioner’s sugar and red currant juice. Add the juice gradually, stirring continuously, until you achieve a smooth, slightly thick, and spreadable glaze. The key is to have it just runny enough to spread but not so thin that it drips off the sides. This vibrant pink glaze is what gives Oranjekoek its iconic look.
- Glaze, Cut, and Decorate: Once the cake is fully cooled, pour the pink glaze over the top and spread it evenly with a palette knife or the back of a spoon. Let the glaze set and harden completely. Finally, cut the Frisian Oranjekoek into uniform square pieces, typically about 2 x 2 inches (5 x 5 cm). Using a piping bag, add a small, elegant dollop or swirl of whipped cream to the center of each piece. For an extra touch of charm, press a small sugar decoration, a piece of fresh fruit (like a raspberry or a thin orange slice), or a mini chocolate into the cream. Serve immediately and enjoy!
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
15
minutes
30
minutes
45
minutes
Sweets and Sweet Baking
Dutch
25
cookies
188
kcal
Equipment
-
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
-
baking plate
-
Rolling Pin
-
Food processor with knife
-
Parchment paper
Prevent your screen from going dark
Ingredients
Dough
-
â…ž stick butter, cold, in cubes -
¾ cup light brown sugar -
1 egg, size L -
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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Dough
-
Place the cold, cubed butter and light brown sugar in the bowl of a food processor. Pulse a few times until the mixture forms coarse butter granules. This ensures the butter is well incorporated without overworking the dough.â…ž stick butter,
¾ cup light brown sugar -
Now, add the large egg, salt, ground aniseed, nutmeg, cardamom, and the fragrant candied orange peel to the food processor. Pulse again several times until all these ingredients are well combined and the mixture starts to come together.1 egg,
¼ teaspoon salt,
1 teaspoon anise seed,
½ teaspoon nutmeg,
¼ teaspoon ground cardamom,
2 oz. candied orange peel -
Finally, incorporate the all-purpose flour and baking powder. Pulse gently for a few seconds until a solid, uniform dough forms. Avoid overmixing to keep the biscuit tender.2½ cup flour,
1 teaspoon baking powder -
Transfer the dough from the food processor bowl onto a lightly floured surface. Briefly knead it by hand until it is smooth and uniform. This quick knead ensures all ingredients are fully incorporated and the dough is ready for chilling. -
Divide the dough into two equal halves. Shape each half into a disc or rectangle, wrap them individually in plastic wrap, and place them in the refrigerator for a minimum of 30 minutes. This chilling process makes the dough much easier to handle and roll out, preventing stickiness.
Making a spreadable almond paste
-
In a bowl, mash the almond paste thoroughly with a fork until it’s broken down. Gradually add the beaten egg, mixing continuously until it forms a smooth, thick paste. To achieve the perfect spreadable consistency, add water one tablespoon at a time, mixing well after each addition, until the paste is smooth and easily spread.1 cup almond paste,
1 egg,
water
Make Orange cake
-
Preheat your oven to 350 °F (180 °C). If you are using a convection oven, adjust the temperature to 320 °F (160 °C) as convection ovens cook more intensely. -
Remove one portion of chilled dough from the refrigerator. Roll it out to a 10 x 10 inch (25 × 25 cm) square. For best results, roll it between two sheets of parchment paper to prevent sticking and achieve an even thickness. Trim the edges neatly to ensure a perfect square or rectangle. Carefully transfer this dough layer onto a baking tray that has been lined with baking paper. -
Evenly spread the prepared, spreadable almond paste mixture over the entire surface of the first dough layer. Ensure the layer is consistent for a balanced flavor in every bite. -
Take the second portion of dough from the refrigerator and roll it out into another 10 x 10 inch (25 × 25 cm) sheet, trimming the edges as before. Carefully place this second dough layer directly over the almond paste filling, aligning it neatly with the bottom layer. -
Using a fork, gently poke holes evenly across the entire top surface of the cake. This helps prevent large air pockets during baking. Lightly brush the surface with a small amount of water to help with browning and create a slightly crisper crust. -
Place the orange cake in the preheated oven and bake for approximately 30 minutes. It should turn a beautiful light golden brown. Don’t worry if the center still feels slightly soft; it will firm up as it cools. Overbaking can make the biscuit dry, so keep a close eye on it. -
Once baked, remove the Oranjekoek from the oven and let it cool completely on the baking tray at room temperature. Resist the urge to glaze it while warm, as the glaze will simply melt and run off. Patience is key for a perfect finish!
Apply glaze
-
In a bowl, combine the confectioner’s sugar with the red currant juice. Whisk continuously, adding the berry juice in small dashes, until you achieve a smooth, bright pink frosting that is just pourable and spreadable. The consistency is crucial: too thin, and it will run off; too thick, and it will be difficult to spread.1½ cup confectioner’s sugar,
2 tablespoon red currant juice -
Once the Oranjekoek is completely cool, pour the vibrant pink glaze over its top surface. Use a palette knife or the back of a spoon to gently spread the glaze evenly across the entire cake, reaching all the way to the edges for a neat finish. -
Allow the glazed cake to sit undisturbed at room temperature for at least 30 minutes, or until the glaze has fully set and hardened. This creates a beautiful, shiny top layer that adds to the visual appeal and keeps the cake fresh.
To serve
-
Once the glaze is completely firm, carefully cut the Oranjekoek into neat square pieces, approximately 2 x 2 inches (5 × 5 cm) in size. A sharp knife, wiped clean between cuts, will ensure clean edges. -
Prepare a piping bag with your whipped cream. Pipe a small, elegant swirl or rosette onto the top of each individual piece of Frisian biscuit. This adds a beautiful decorative touch and a creamy texture contrast.1 cup whipped cream -
For the final flourish, decorate each whipped cream dollop with a small sugar decoration, a piece of fresh fruit (such as a red currant or a small orange segment), or a mini chocolate curl. This makes each piece an inviting and celebratory treat. Serve your homemade Oranjekoek with freshly brewed coffee or a cup of your favorite tea and enjoy this delightful taste of Dutch tradition!sugar decoration
Notes
This ingredient is truly the namesake and a defining element of the Oranjekoek, providing its signature citrus aroma and flavor. You can easily purchase high-quality ready-made candied orange peel from specialty baking stores or online. However, for a truly exceptional and fresh taste, consider making your own. I have a very tasty and straightforward recipe for easily making candied orange peels yourself, which is highly recommended for an elevated homemade experience.
2. – Almond paste
The almond paste forms the rich, sweet, and moist filling that contrasts beautifully with the spiced biscuit layers. When preparing the almond paste, it’s crucial to mix it thoroughly with an egg. Then, gradually add water, a small amount at a time, until the mixture becomes smooth and easily spreadable. This ensures an even layer of delicious filling throughout your Oranjekoek. Do not make it too thin, or it will run out during baking.
3. – Spices
The unique flavor of Frisian Oranjekoek comes from its distinct spice blend. Aniseed, with its strong, sweet, and slightly liquorice-like flavor, is the most traditional and essential spice, consistently found in every authentic recipe. Cardamom adds a warm, aromatic, and slightly citrusy note, while nutmeg contributes a comforting, earthy sweetness. These spices create a complex and inviting aroma that is instantly recognizable as Oranjekoek. While every baker might have their secret variant, this classic trio forms the heart of the flavor.
4. – Mixing the Dough
The quickest and easiest method to prepare the dough is by using a food processor fitted with a knife blade. This ensures that the cold butter is incorporated efficiently, resulting in a perfectly crumbly texture without overworking the dough.
Alternatively, if you don’t have a food processor, you can make the dough using a stand mixer or a hand mixer. First, cream the cold butter and light brown sugar together for about 3 minutes until light and fluffy. Then, beat in the egg. While continuing to mix at high speed, add the ground spices. Finally, sift the flour and baking powder over the wet ingredients and mix on low speed just until combined to avoid developing too much gluten.
5.- Glaze Consistency
Achieving the right consistency for your pink glaze is vital for a beautiful finish. Mix the confectioner’s sugar with the red currant juice gradually. Add the juice in small splashes while stirring. The goal is to create a glaze that is just spreadable – thick enough to coat the cake evenly without being too stiff, and thin enough to flow smoothly without running off the sides of the pastry. If it’s too thin, add a little more confectioner’s sugar; if too thick, add a tiny drop more juice.
6. – Oven Temperature Adjustment
This recipe specifies an oven temperature for a conventional oven. If you are baking with a convection oven (which has a fan that circulates hot air), you will need to adjust the temperature. Reduce the temperature by approximately 30 °F / 20 °C (so, from 350 °F to 320 °F, or from 180 °C to 160 °C) to prevent the cake from baking too quickly or unevenly.
7. – Storage Recommendations
- Refrigerator: If the Oranjekoek is stored without the delicate whipped cream dollops, it can be kept in an airtight container in the refrigerator for up to 7 days, maintaining its freshness and flavor. Once you’ve added the whipped cream, the cake should be consumed within 2 days for best quality and food safety.
- Freezing: For longer storage, place the individual Oranjekoek cubes (without whipped cream) into a freezer-safe container or bag. They can be safely stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight.
8.- Nutritional value
The provided nutritional values are calculated per single block of Frisian Oranjekoek, including the decoration with whipped cream. Please note that these are estimates and may vary based on specific ingredient brands and preparation methods.
Nutrition
Calories:
188
kcal
Carbohydrates:
30
g
Protein:
3
g
Fat:
7
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Trans Fat:
1
g
Cholesterol:
23
mg
Sodium:
59
mg
Fiber:
1
g
Sugar:
19
g
Vitamin A:
135
IU
Vitamin C:
1
mg
Iron:
1
mg
A Frisian recipe, a recipe for Dutch Kings day, traditional Dutch cake, orange peel cake, almond paste cake
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More Delicious Dutch & European Baking Recipes
If you’ve enjoyed baking this traditional Frisian Oranjekoek, you’ll love exploring other delightful recipes from my collection. From refreshing cocktails to more classic Dutch sweets, there’s always something new to try. Here are a few recommendations to inspire your next kitchen adventure:
- Sparkling Orange and Elderflower Cocktail
- Winter Meringues
- Eierkoeken (Dutch Sponge Cookies)
- Gevulde Speculaas Koekjes (Dutch Almond-Filled Spice Cookies)