The Story Behind Frisian Oranjekoek

Today is a very special day in our household, as it’s my middle son Bart’s birthday! And as luck would have it, he shares his birthday with none other than the King of the Netherlands himself. This unique coincidence has always made his birthday extra memorable. Over the years, Bart has received a special commemorative coin and a medal, and even had the honor of planting a tree to mark this auspicious occasion.

The best part? Everyone gets a day off on his birthday, thanks to the national holiday. Perhaps when he’s a little older, this will mean even bigger, more fun parties with all his friends joining in the celebration!

Given the royal connection to this day, I thought it would be the perfect opportunity to bake something “Orange.” For those unfamiliar, the House of Orange is the Royal House of the Netherlands, and the color orange is deeply intertwined with our national identity and celebrations. That’s why I chose to bake this magnificent Oranjekoek, which literally translates to “orange cake.”

Interestingly, despite its name, the topping of this traditional cake is typically pink, not orange. This often surprises people, but the name actually refers to the candied orange peel used generously in the biscuit layers, not the color of the glaze. It’s a delightful quirk of Dutch culinary tradition! Our entire family absolutely adored it, finding it utterly delicious. So, a very happy birthday to Bart, and of course, a royal congratulations to King Willem-Alexander too!

Essential Ingredients for Oranjekoek with Almond Paste

To embark on your journey of baking this delightful Frisian Oranjekoek, gathering the right ingredients is key. The precise measurements can be found in the comprehensive recipe card located at the bottom of this page, but here’s a detailed look at what you’ll need and why each component is so crucial:

• Flour: Standard all-purpose flour works perfectly for achieving the ideal texture in your Oranjekoek. For a slightly different flavor profile and added nuttiness, you can also experiment with spelt flour.
• Candied Orange Peel: This is the star ingredient that gives Oranjekoek its name and signature flavor. You can easily find ready-made candied orange peel at most grocery stores or specialty shops. However, for an even more authentic and intensely aromatic experience, I highly recommend trying my easy-to-follow recipe for homemade candied orange peels.
• Baking Powder: A crucial leavening agent that ensures your biscuit layers are light and have that desired crispy yet tender crumb.
• Almond Paste: The luscious heart of the Oranjekoek! When combined with a single egg and a touch of water, it transforms into a wonderfully smooth and spreadable filling that adds a rich, sweet, and nutty dimension to every bite. The goal is a consistency that can be evenly distributed over your dough.
• Salt: While often associated with savory dishes, a pinch of salt in sweet baked goods is a secret weapon. It beautifully balances and enhances the overall sweetness, bringing out the depth of other flavors.
• Anise Seed, Cardamom, and Nutmeg: These are the aromatic spices that define the unique and traditional taste of Frisian Oranjekoek. While many bakers have their own secret spice blends, aniseed is almost always a non-negotiable component, providing that unmistakable warm, slightly liquorice-like note that is characteristic of this Dutch delicacy.
• Light Brown Sugar: Used for sweetening the biscuit, light brown sugar contributes more than just sweetness. Its molasses content imparts a subtle caramel flavor and a delightful chewiness to the dough, enriching the biscuit’s overall profile.
• Butter: Essential for a rich, tender, and flavorful dough. Always opt for unsalted butter when baking, as it allows you to control the exact amount of salt in your recipe.
• Confectioner’s Sugar and Red Currant Juice: These two ingredients are combined to create the iconic pink glaze. The red currant juice not only provides a lovely tartness that cuts through the sweetness but also gives the glaze its characteristic and visually appealing pink hue, making the Oranjekoek truly stand out.
• Whipped Cream: A delightful finishing touch! A dollop of freshly whipped cream adds a cool, creamy contrast to the spiced cake and its sweet glaze, elevating the presentation and taste.

Crafting Your Homemade Frisian Oranjekoek: A Step-by-Step Guide

Baking this traditional Dutch treat is a rewarding experience. While the full, detailed recipe with exact ingredient quantities and printable instructions is available in the recipe card below, here’s a narrative overview of the preparation process to guide you through making your own delicious Oranjekoek.

1. Prepare the Dough: Begin by combining the light brown sugar with cold butter cubes, the aromatic spices (anise seed, cardamom, nutmeg), egg, and candied orange peel in a food processor. Pulse these ingredients until they are well blended and form a coarse crumb. Then, add the flour and baking powder, pulsing just a few more times until a cohesive dough forms. It’s crucial not to overmix the dough. Once formed, wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This chilling period helps firm up the butter, making the dough easier to handle and contributing to a flakier biscuit.
2. Create the Almond Paste Filling: While your dough is chilling, prepare the rich almond paste filling. Mash the almond paste with an egg, then gradually add water, a tablespoon at a time, until you achieve a smooth, spreadable consistency. This ensures the filling will evenly coat the biscuit layer.
3. Roll and Layer the Dough: Divide your chilled dough into two equal portions. Roll out each portion between two sheets of parchment paper to prevent sticking, aiming for a consistent 10 x 10 inch (25 x 25 cm) square. Trim the edges neatly for a professional look. Carefully peel off the top sheet of parchment paper from the first dough layer and place it onto a baking tray lined with fresh parchment.
4. Assemble the Cake: Evenly spread the prepared almond paste filling over the first layer of dough, extending it almost to the edges. Then, gently place the second rolled-out dough layer directly on top of the almond paste. This creates a delightful sandwich of biscuit and almond goodness.
5. Bake to Perfection: Before baking, use a fork to gently poke several holes across the top surface of the Oranjekoek. This helps steam escape, preventing the layers from puffing up too much. Lightly brush the top with a little water for a subtle sheen. Bake in a preheated oven at 350 °F (180 °C) for about 30 minutes, or until the biscuit layers are golden brown and cooked through. The center might still feel slightly soft, but it will firm up as it cools. Allow the cake to cool completely to room temperature on the baking tray.
6. Prepare and Apply the Glaze: While the cake cools, prepare the signature pink glaze. In a bowl, gradually mix the confectioner’s sugar with the red currant juice. Add the juice slowly, mixing until you achieve a smooth, slightly runny consistency that is just spreadable. If it’s too thick, add a few more drops of juice; if too thin, a little more confectioner’s sugar. Once the cake is fully cooled, pour the glaze evenly over the top, spreading it to the edges with a palette knife or the back of a spoon. Let the glaze set and harden.
7. Cut and Decorate: Once the glaze is firm, carefully cut the Oranjekoek into small, square pieces, typically about 2 x 2 inches (5 x 5 cm). For a final flourish, pipe a small dollop or swirl of whipped cream onto the center of each piece. You can further decorate these with fresh fruit, a sprinkle of sugar decorations, or small chocolates, adding a personalized touch. Serve immediately and enjoy!

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration for Dutch baking and beyond?

• You can find video recipes and cooking tutorials on my YouTube channel.
• And don’t forget to save this and other delightful recipes on Pinterest, so you can easily find them again next time you’re craving something sweet!

Dutch Oranjekoek

Andréa

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