So I included the recipe for the spice mix as well, it's so much nicer if you make it yourself. Somehow everything always tastes better when it's homemade.
Spicemix (this recipe makes more than you need for the ontbijtkoek).
40 gram cinnamon
10 gram nutmeg
5 gram cloves (powder)
5 gram cardemom
5 gram white pepper
5 gram ground coriander (ketoembar)
5 gram ground ginger (djahe. Don't use fresh ginger! you want a dry spice mix)
5 gram ground anise seeds
2,5 gram mace
Mix the spices well. Keep them in an airtight container.
250 dark muscavado sugar
100 gram water
2 tablespoons spicemix
1,5 tablespoons honey
250 gram flour
3 teaspoons baking powder
(ligthly oiled) Caketin.
Preheat the oven at 180 degrees Celsius.
Put the sugar, water, the eggs, de spice mix and the honey in the TM-bowl, mix 15 seconds at speed 5. Add the flour and the baking powder. Mix 15 seconds at speed 5. Tip out the mixture in the lightly oiled cake tin.
Put the cake tin in the oven. If you want your ontbijtkoek to have the traditional square form, rather than a normal cake-shaped ontbijtkoek, you can place a baking tray (lightly oiled on the bottom so the ontbijtkoek won't stick to the tray) on top of the cake tin.
Bake the ontbijtkoek for 60 minutes. The last 10 minutes, lower the temperature to 130 degrees Celsius.
Wrap the ontbijtkoek in aluminium foil as soon as you take it out of the oven. This will make sure the outside of the ontbijtkoek is nice and sticky, one of the trademarks of a good Dutch ontbijtkoek.