Frisian "Oranjekoek"


340 gr flour convert conversion

2 teaspoons baking powder

200 gr convert conversioncaster sugar

40 gr butter convert conversion

1 orange peel

75 gr candied orange peel

2 tablespoons anise seed

0.5 dl water convert conversion

salt, nutmeg

1 egg


100 gr convert conversion almond paste

1 teaspoon lemon grater

2 tablespoons water


100 gr convert conversionicing sugar

1 tablespoon beetroot juice

(or 1 tsp water/red colouring)

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - Fryske resepten, pie


Preparation in advance:

Sift flour and baking powder in a bowl. Combine the sugar, butter, grated orange peel, chopped candied peel, ground anise seed, water, salt, nutmeg and the egg well in another bowl. Add, when mixed well, the flour. Knead to a firm dough. Let the dough rest 30 minutes in the fridge.

How to prepare:

Knead the dough just a little and roll to a ± 4 mm thick rectangle. Cut 2 equal squares from the dough. Place 1 square on a greased baking sheet.

Combine almond paste, lemon grater and water well. Cover the square with the almond paste up to 1 cm from the edge. Brush the edge with egg. Top with the second square and press the edges.

Bake the "oranjekoek" ± 25 minutes at 215°C/415°F (fan oven 195°C/380°F).


Make, when the "oranjekoek" has cooled down, the fondant:

Sift the icing sugar and combine well with the beetroot juice.

Glaze the orange cake with the fondant (and optional, but common in Fryslân: cut to pieces and garnish with a large whipped cream rosette and top each rosette with some fruit photo recipe ).



First published: April 12, 2003, Netherlands

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