Moist and chewy, these easy Dutch ginger cake squares are moreish and delightfully spicy. Perfect with a cup of tea as a mid-morning pick-me-up or afternoon treat.
This is an old family recipe that originated with my Grandma’s sister-in-law. It is probably among my Mum’s most requested cakes – and with good reason. It is moist, gingery and chewy. Unless you overcook it, when it becomes chewy, gingery and biscuity. Win-win, really.
Dutch ginger cake – from the Netherlands… via Australia!
The recipe for Dutch ginger cake made its way to my Mum when we visited my elderly uncle and aunt in Australia, many many years ago. I was only 9 years old at the time.
We all loved this Dutch ginger cake, so Mum sensibly obtained the recipe. My whole family has been baking it and enjoying it regularly ever since. It’s always on the menu for a ‘special occasion’ tea, and there’s usually one ready and waiting when someone comes to visit. I’ve yet to meet anyone who doesn’t love this Dutch ginger cake!
Dutch Butter Cake – boterkoek
I learned recently that this Dutch ginger cake recipe is very similar to Dutch butter cake or boterkoek. Butter cake is a traditional Dutch cake with a dense, cookie-like texture, usually decorated with a sprinkling of almonds on the top. It sounds just like this Dutch ginger cake, which seems to be butter cake with added ginger. Yum!
Butter or non-dairy spread?
Although this cake is a close relation of Dutch butter cake, we usually make it with margarine to keep it parve and dairy free. However, if you have no such necessity, then try it with butter – so indulgent and delicious!
What kind of ginger?
The recipe calls for crystallised ginger, which is sometimes called candied ginger. You can usually find it in the baking section of the supermarket. Crystallised ginger is typically little cubes of sugary root ginger and is ‘dry’, unlike preserved stem ginger in syrup. Preserved ginger in syrup will work in this recipe, but you need to drain it very well first so that it doesn’t add a lot of liquid to the cake mixture.
In the UK, Opie’s crystallised stem ginger is kosher approved by KLBD.
Dutch ginger cake – round or square?
My Mum made her Dutch ginger cake in a round cake tin, which I think is probably more traditional. However I prefer to use a square tin and then cut the cake into squares or bars to serve. That’s just my preference – you can of course make it round if you like!
If you leave off the almonds, a slice of this delicious ginger cake is perfect in a school lunchbox as a special treat. Its dense, buttery texture means it can stand up to being transported and still be in great condition at lunchtime.
Nutty topping – decorative and delicious
The ginger cake has a lovely topping of golden flaked almonds. I have been known to spend ages arranging the flaked almonds in intricate patterns on top of the cake. However, to be honest, it looks just as nice if you scatter them willy-nilly. And it takes a fraction of the time!
Just be sure to add a generous sprinkle of almonds, as their nutty flavour goes really nicely with the spicy ginger in the cake.
Ingredients in Dutch ginger cake squares
To make a batch of these delicious treats for yourself, you will need the following:
- Non-dairy spread, margarine or butter
- Plain flour – also sometimes called ‘all purpose flour’
- Self-raising flour – this has raising agents already added, to make your cake light and tender
- Caster sugar – also called superfine sugar
- A large egg
- Crystallised ginger, chopped into small pieces – you can also use preserved ginger in syrup but be sure to drain it thoroughly to avoid making the cake mixture too ‘wet’
- Flaked almonds to decorate the top – optional
As seen in MMCC’s Now for Something Sweet!
This Dutch ginger cake recipe was reproduced with my permission in the Monday Morning Cooking Club’s book, Now for Something Sweet. The book contains dozens of delicious tried-and-tested recipes from around the world. It’s a great investment if you do a lot of baking, or just want to expand your repertoire of tasty sweet treats.
FAQ + some top tips
- Can you freeze this Dutch ginger cake?
Yes! Wrap it very well in at least two layers of foil/plastic wrap to keep out as much air as possible, and freeze for up to 3 months. You can even freeze individual squares and take them out one at a time for a sneaky treat! - Can you make this with an electric mixer?
You can certainly make this cake using an electric stand mixer. However I usually just use a bowl and a spoon as it’s a really easy to cake to make. - Can you make this cake gluten-free?
I haven’t tried making this cake using gluten-free flour, but I think it should work OK. Instead of the plain and self-raising flours, use 210g of a gluten-free all-purpose flour blend, and add a scant teaspoon of baking powder. - Can this cake be made vegan?
Unfortunately, I haven’t found a good substitute for the egg in this cake. I will update this post if I do! - How much does the recipe make?
One batch of the recipe makes a 20cm square cake, which will slice into around 16 Dutch ginger cake squares. You can use the buttons on the recipe card to easily scale up the recipe to make a larger cake. A double batch will require a 28cm square tin, and will need to cook for around 10-15 minutes longer.
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
📖 Recipe
Dutch ginger cake squares
Ingredients
- 90 g margarine or butter
- 155 g plain flour
- 60 g self-raising flour
- 220 g caster sugar
- 1 large egg
- 125 g crystallised ginger, chopped into small pieces
- Few tablespoon flaked almonds to decorate
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20 cm (8 inch) square cake tin.
- Melt the margarine/butter and allow to cool slightly.
- Put the flours, sugar and ginger in a bowl and mix well.
- Beat the egg, then mix all bar 1 teaspoon into the warm margarine. (Reserve the remaining teaspoon of egg for glazing the top of the cake.)
- Mix the egg and margarine into the dry ingredients and stir well to combine. The mixture will be very thick, almost dough-like.
- Ease the mixture into the tin, patting it into the corners. Brush the top with the reserved egg and sprinkle with flaked almonds.
- Bake at 180°C (350°F) for 40-45 minutes, until a toothpick inserted into the cake comes out clean.
- Cool for a few minutes in the tin, then turn out and allow to cool on a rack.
- Cut into squares and serve.
Nutrition
More delicious ginger recipes
If you love the flavour of ginger in a sweet treat, you’ll probably also enjoy the following recipes:
- Gingerbread Chanukah gelt – classic crisp-chewy gingerbread cookies, decorated with (vegan) royal icing.
- Vegan stem ginger ice-cream – a luxuriously delicious dessert.
- Sticky and spicy honey cake – rich and fragrant, lovely served warm with custard!
- Or for something a bit different, try Lebkuchen Hamohns – thick and chewy Alsatian gingerbread men, traditionally made for Purim.
Since March’s theme is ginger, I’m adding this recipes to Vanesther’s Spice Trail challenger over at Bangers and Mash.
Eloise
I Thank you kindly for sharing this amazing recipe, delicious.
Helen
Thanks Eloise, I’m so glad you enjoyed it!
Noakes Donna
It’s bloody delicious- so much so I nearly ate the whole thing myself! Beware making this as you won’t want to share it with anyone… lol 😂
Helen
So glad you enjoyed this as much as I do!!
Charla
I love anything that has ginger in, can’t wait to put my square baking tin to use!!
Helen
Thanks Charla! Me too – love ginger in baking 🙂
Michelle
I love ginger in baked goods. So yummy!
Helen
Me too! So glad you enjoyed it.
Jen
Oh my gosh! I can’t wait to make this cake! This will be perfect to serve with a warm cup of tea.
Helen
Thanks Jen. You’re right – it’s great with a cup of tea.
Kathryn Donangelo
The combination of ginger and almonds in this cake was just delicious! Thank you so much for this recipe!
Helen
So glad you enjoyed it Kathryn!
Kushigalu
Love the flavors in cake recipe. Something new to try and looks delicious too. Thanks fr sharing.
Lorraine
This is a great recipe. No fuss, no fail….win win! Will definitely make again. Thanks for sharing
ET Speaks From Home
It is good to know that if you overcook, it will be like biscuity. As I often burned my cake!
What a great recipe to pass it down through the generations!
I think I will be like you to arranging flaked almonds in intricate patterns as it will have a better spread!
Helen
Yes, it really is hard to make it go wrong! I hope you enjoy making (and eating!) it.
ediblethings
Wow! This looks like a cake that will become a favourite in my family too!
Vanesther
This sounds like my kind of cake – I love the fact it’s equally delicious when it’s overcooked! And I also love recipes that are handed down through the generations. A lovely entry for this month’s ginger challenge over at The Spice Trail. Thank you for taking part.
Anita
When I made this the mixture was VERY dry – almost like shortbread consistency. What am I doing wrong?
Helen
Hi Anita. Are you using the weight measurements or cup measurements? I have only made this recipe using weights and the cup measurements are approximate. Cup amounts can vary in weight depending on for example whether you pack the flour, the humidity in the air, etc. etc. It might be that your cup measurements are adding a greater amount of flour than the weight in the recipe calls for. If you have a scale, I would recommend weighing out the ingredients and seeing if that helps.
The size of the egg you use can also make a difference. I’ve made this recipe dozens of times, and sometimes it is slightly moister, with a larger egg, or slightly drier, with a smaller egg. I’ve never had it come out as you describe though…
I hope this helps!
All the best, Helen x.