Stroopwafel cake with lemon

For a 1.5 l cake tin (for 8 people)

Just like the rest of us, food and drink makes Yolanda van der Jagt very happy on a daily basis. She worked with Jamie Oliver at the River Café in London, before we had even heard of Jamie, and has cooked under the Californian sun at Chez Panisse. Yet her cookery books have titles such as ‘Dutch Stalls – the Market Cookery Book’ and ‘Deliciously Dutch’. Deliciously Dutch and stroopwafels—the perfect match! And so our challenge for Yolanda was to create something tasty and easy to make, with the traditional Dutch stroopwafel as ingredient. And luckily she agreed. Yolanda, talking about her recipe, told us: ‘After testing, I only changed a couple of small things. In particular, I added more stroopwafels!’ This was the right decision!

175 g butter (at room temperature)
175 g fine granulated sugar
5 eggs (at room temperature)
1 pinch of salt
1½ teaspoons of ground cinnamon
250 g spelt flour
1½ teaspoon of baking powder
1 organic lemon (scrubbed clean)
200 g stroopwafels (broken into pieces)

Pre-heat the oven to 175°C. Whisk the butter and sugar in a bowl with a mixer until the mixture is white and fluffy. Add the eggs one by one, only adding the next egg when the previous egg is completely mixed in. Add a pinch of salt and the ground cinnamon. Sieve the flour and baking powder and fold them through the mixture. Grate the zest of the lemon above the mixture and add 4 tablespoons of lemon juice. Carefully stir the pieces of stroopwafel through it. Grease the cake tin (1.5 litre capacity) well with butter. Spoon the mixture into the cake tin, place the tin in the middle of the oven, and bake for approximately 50 minutes until golden brown and cooked through. Check by pricking a skewer into the middle of the cake. If the skewer comes out clean, the cake is done. Allow the cake to cool on a baking rack, removing from the tin after about 15 minutes.


Recept Stroopwafelcake Wafflelujah
Scroll to Top