Peperkoek, Belgium's spiced rye cake, is a classic, and this is a cheerful version: the Bigarreaux, with 13% cherries and extra cherry pieces in the dough. Made in Lokeren by Bicobel, with rye flour as tradition demands.

Taste

Soft and moist, with the warm spices of peperkoek and every now and then a fruity bite of cherry. With 0.4 g of fat per 100 g, it's a sweet treat that doesn't weigh you down.

How I eat it

• With coffee: a thick slice, plain or with a little butter.
• For breakfast: with a slice of mild cheese, the Flemish way.
• With cheese: thin slices next to a blue cheese or a pâté.
• In a dessert: in cubes under cherries and whipped cream.

Ingredients

glucose-fructose syrup, rye flour, sugar, 13% cherries, water, 5% cherry pieces [96% fruit (concentrated apple purée, 10% sour cherry purée), fructose-glucose syrup, sugar, thickeners (glycerol, pectin), wheat fibre, vegetable fat (palm), colouring concentrates (carrot, blueberry, blackcurrant), acidity regulator (malic acid), natural flavouring], spices, raising agents (E450, E500), colour (E120), preservative (E220) (sulphur dioxide/sulphites).

Allergens: contains gluten and sulphites. May contain traces of nuts.

Nutrition per 100 g

Good to know

Net weight 220 g. Store dry at room temperature. Made by Bicobel, Lokeren (Belgium).