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Duivekater
- Makes
1
loaf (see ) - Difficulty
Easy
Published 2023
Cornelis Kiliaan (c.1530–1607) described in his Etymologicum the word duyvenkater as a kind of cake that is given as a New Year’s gift. This festive loaf of the Netherlands has managed to survive while the vollaard in Belgium has been almost completely lost, though living on in the cougnou, mantepeirden and klaaskoeken.
When you ask elderly people from the Netherlands about duivekater they will tell you that the main flavour was lemon. This
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I love an historical recipe. This one was pretty easy to make and looks impressive, even though I’m only guessing at how it should look. It rose a bit more than I expected and not as long. The crumb is soft and buttery, a little drier and firmer than brioche. I like the hint of lemon and the light but definite texture of the crust.