‘Poffert’ from Groningen with Dried Fruits & White Chocolate

‘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

Servings 8 servings
Prep Time 10 minutes
Cook Time 1 hour
5 minutes


  • Bundt Cake Pan (1,2 litre)
  • Electric Handmixer
  • Bowl
  • Oven
  • Thermometer
  • 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!
Course: Baking, Dessert, Sweet
Cuisine: Dutch

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