Roze koeken are a typically Dutch treat. Although Roze koek directly translated means ‘pink cookie’, it is more like cake. These flat, round cakes with a bright pink layer of icing bring back loads of childhood memories. But the older you grow, the more you realize that the store-bought version is not nearly as good as homemade Roze Koeken – Dutch Pink Cakes.
Ingredients for 12 Roze koeken – Dutch Pink Cakes
- 150g sugar
- Zest of 1/2 lemon
- 150g butter (room temp.)
- 3 eggs (room temp.)
- 3/4th tsp vanilla extract
- Pinch of salt
- 160g flour
- Extra butter to grease
For the pink icing
- 135g powdered sugar
- 8-10 raspberries
- 1 tsp lemon juice
- 12 cup muffin pan
- Baking sheet
- Mixing bowl
- Hand/stand mixer
- Fork or whisk
How it’s done!
1. Mix the sugar and the lemon zest in a bowl. This will enhance the lemon aroma.
2. Preheat the oven to 160°C/320°F (I used fan) and grease the muffin tin with butter.
3. Add the butter and the lemon sugar in a mixing bowl and mix a couple of minutes until light and creamy.
4. Mix in the eggs one by one, followed by the salt and vanilla extract.
5. Sieve the flour above the bowl and mix until incorporated.
6. Divide the dough between the 12 cups.
7. Bake the Roze Koeken – Dutch Pink cakes for 15 minutes, covered with a baking sheet on top of the muffin pan (this is to keep the cakes from rising too much). Remove the muffin tin and bake for 5 more minutes.
8. Let the cakes cool down for 5 minutes in the muffin tin. Then remove the cakes from the tin and place the baking sheet on top of the cakes and optionally add some weight (This way the top of the cakes will flatten out some more).
9. Meanwhile add the powdered sugar and the lemon juice to a bowl. Push the raspberries trough a sieve, above the powdered sugar (Start with 8 raspberries, mix the ingredients with a fork or whisk and check if the color is already bright enough.) The consistency should be pourable, but not too runny.
10. If the cakes are completely cooled down, dip the tops of the cakes into the pink icing or spread the icing on the cakes with a spatula. Let the icing set.
Storage instructions: Keep the Roze Koeken – Dutch Pink Cakes in an air tight container or cookie tin for up to 1 week.
If you like to try more Dutch classics, you might like Dutch Chocolate cream puffs (Bossche Bollen), Appelbollen – Dutch Apple Dumplings or Worstenbroodjes – Dutch Sausage rolls.
Did you make these Roze Koeken – Dutch Pink Cakes? Let me know in the comments down below if you liked it and feel free to drop any questions or suggestions. I’d love to see your pink creations. So share them with me @Talesofpastry (Insta + FB) or Tales-Of-Pastry (Reddit).