Your new go-to apple cake for easy pleasing and happy tastebuds

This cake is basic, but not in the BASIC way. It looks homemade and that is totally fine! As we say in our kitchenlab: rustic, classic and natural are just other words for homemade. Doesn’t it make you feel like home? (If you were priviliged enough to have had caretakers that made you cakes.) Anyway, now YOU can make this easy apple cake yourself! Continue reading


Rijstevlaai done right (by professionals)

Ok, we get it professional pie baking people, you’re better at your job than we are at dessert science. You might remember this failed desserting moment in our long history – though, let’s be honest, you probably don’t, because we almost did not remember this one (since we got the flu right after). Anyway, you can buy these rijstevlaai’s at actual bakeries and then they look like this:



Professional-rijstevaaiI know, so unfair. Why are people that get paid for it so much better at making desserts!


Desserts around the world: Spekkoek

Here is something good that came out of the Dutch colonisation of Indonesia: Spekkoek (or kue lapis legit). Wikipedia says:

The cake is very rich – a 20 cm × 20 cm (7.9 in × 7.9 in) cake can contain up to thirty egg yolks, 500 grams (18 oz) of butter, and 400 grams (14 oz) of sugar.

So, definitely not for people on diets. It is best eaten in small bits anyway, because it is heavy enough that you can eat one slice and then skip lunch. Not spoken out of experience or anything.Spekkoek


Make People Like You…. with Crispy Apple Turnovers

Having people like you sounds nice, doesn’t it? Why wouldn’t you want everyone to like you, regardless of whether YOU even like THEM? In the field of behavorial science, they might call it compulsive approval-seeking. In the field of dessert science we call it baking! Making three dozen apple turnovers for your co-workers may sound a little excessive, but we just think it sounds nice. Continue reading

Desserts around the world: Onde-Onde/Jin Deui

This one really travelled the world. Originally a Chinese fried pastry, but bought in The Netherlands (probably made here too). So, this time around we present you a true international superstar dessert: Onde-Onde, also known as Jin Deui.

Onde Onde
Look at how round this ball of rice flour is. And it’s completely covered in sesame seeds!
Jin Deui
Look at this fried goodness. What could be inside!?
Jin Deui
Ahh, yummy sweet mushy stuff! I’m thinking this is black bean paste, but they also come with lotus paste or red bean paste. Does this sound like I have no idea what I’m eating? Then that sounds very correct. #YOLO