‘Poffert’ is a farmers dish from Groningen. Groningen is one of the biggest provinces in the North of the Netherlands. Its main city, Groningen City, is a great place to go for some shopping and visit historic monuments like the Martini Tower. It is about 150 kilometers from Amsterdam, but shows you a real different part of the Netherlands!
Traditionally ‘Poffert’ is served with raisins, sometimes bacon, and served with butter and sugar. However, now I have chosen to make a sweeter version! This ‘Poffert’ is a great sweet to serve with a cup of coffee, tea or on a picknick 😉
‘Poffert’ from Groningen
- Bundt Cake Pan (1,2 litre)
- Electric Handmixer
- Cooking Pot
- 350 gram Flour
- 1 tsp Baking Powder
- 3 Eggs
- 320 ml Milk
- 3 tbsp Sugar
- ½ tsp Vanilla Extract
- 150 gram Dried Fruits like raisins, dried melon, apricots or papaya
- 2 tbsp Butter
- 3 tbsp Bread Crumbs
- 100 gram White Chocolate
- Dried Melon
- Edible Flowers
- Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
- Butter the bundt cake pan, and cover the butter with a thin layer of bread-crumbs.
- Soak the dried fruits in lukewarm water for about 10 minutes.
- Once soaked, you can drain the dried fruits. Use a kitchen towel to pat dry these fruits. Mix them in a bowl with 3 tablespoons of flour and make sure all the fruits are covered with a thin layer of flour. This will prevent the dried fruits from moving to the bottom of the cake while baking.
- Whisk the eggs, sugar, milk and vanilla extract. Then add the baking powder, the remaining flour and a pinch of salt.
- When you have an even batter, you can add the dried fruits and mix the batter for a last time.
- Pour the batter in the bundt cake pan. Tap the pan a few times, very carefully, on the kitchen counter to remove air bubbles from the batter.
- Bake the 'Poffert' in the oven for about 1 hour. Before decorating, let the 'Poffert' cool down to room temperature.
- Melt the white chocolate in a bowl on top of a pot with cooking water. It is very important that the bowl doesn't touch the water since this will burn the chocolate.
- Use the thermometer to keep an eye on the temperature of the chocolate while tempering. Take the bowl off the cooking pot and stir until the chocolate has reached a temperature of 27 degrees Celsius or 80 degrees Fahrenheit.
- Then heat the chocolate until it reached a temperature of 31 degrees Celsius or 88 degrees Fahrenheit.
- Pour the chocolate on the cooled down 'Poffert'. Top with some extra dried fruits and edible flowers!