Roze Koek is a single-serving iced mini cake that’s incredibly popular in the Netherlands.
This delightful treat is made with a rich batter of eggs, sugar, flour, butter, lemon zest, and vanilla. While it’s baked in a cupcake liner or pan, it’s definitely not a cupcake!
The iconic pink icing on top is made with powdered sugar, fresh raspberry juice, and a touch of lemon juice, giving it a wonderfully fresh and juicy flavor. For a whimsical touch, I like to add a cute little sour cherry on top just before the icing sets—because why not?
The texture of a freshly baked Roze Koek is tender and fluffy, but I find it’s even better the next day. By then, the icing has firmed up beautifully, and when you break the cake in two, the top develops a satisfying crackle. Every crumb that falls off is irresistible!
Interestingly, the cakes take on a biscotti-like texture as the days go by—slightly dry and crisp, making them perfect for dipping in hot coffee or tea. They only get more delicious with time.
I hope you’ll love them as much as I do!
Before you start
To read the full recipe, please subscribe!
