Ingredients:<\/span><\/p>\n For the dough<\/strong> For the filling<\/strong> If you wish or need to make your own speculaas spice mix<\/strong> Mix all in a small bowl and store in a closed container. Note that this will make more than what you need for one cake.<\/p>\n Instructions:<\/span><\/p>\n For the dough \u2013 day 1<\/strong><\/p>\n Mix the softened butter with the water, the sugar and the salt using your hands or with a pastry cutter. Add the flour mixed with the baking powder and the speculaas spices and knead briefly to create a soft and pliable dough. Wrap the dough in cling film and let it rest in the fridge for one night. This will allow for the dough to absorb the spices.<\/p>\n Making the cake \u2013 day 2<\/strong><\/p>\n Take the dough out of the fridge and let it soften a bit. In the meantime mix the almond paste with \u00bd beaten egg and some water to make a soft paste.<\/p>\n Line the bottom of a baking tin with parchment paper (I use a 16 x 16 cm tin with a removable bottom) and lightly grease the sides with some butter. Roll half of the dough, spread it evenly on the bottom of the pan and cover with the almond paste. Press well to cover the bottom evenly. Roll the rest of the dough and place it on top of the almond paste. Press well on the sides. Brush the top of the cake with the remaining beaten egg, decorate with some almonds and then brush again before putting the cake in the over.<\/p>\n Bake at 180 C for about 20 minutes \u2013 until the top is golden brown. Cool on a rack and slice in large (or small!) slabs \u2013 beware, this cake is deliciously mighty! You can freeze some slabs if you wish.<\/p>\n Source:<\/span> Cake: De Banketbakker, Cees Holtkamp, De Kookboekhandel, 2010 Name: Silvia Maulini Class Year: 1980 Country of Residence: The Netherlands Why is this recipe great? What\u2019s its backstory? The birthday of Sinterklaas, also known as St. Nicholaas, is a … Continue reading Gevulde Speculaas (stuffed speculaas cake)<\/span>
\n80 gr dark brown sugar
\n70 gr butter (soft)
\n10 gr water
\nA pinch of salt
\n140 gr flour
\n10 gr speculaas spice mix (see recipe below if you cannot find this in a store in our area)
\n\u00bd teaspoon baking powder<\/p>\n
\n200 gr almond paste (NOT marzipane)
\nCold water (a few teaspoons)
\n1 egg
\nAlmond flakes (or a few blanched almonds)
\nsome butter<\/p>\n
\n1 tablespoon ground cinnamon
\n1 teaspoon ground anise seed
\n\u00be teaspoon ground white pepper
\n\u00be teaspoon ground ginger
\n\u00bd teaspoon ground coriander
\n1 teaspoon ground cardamom
\n\u00bc teaspoon ground nutmeg
\n\u00bc teaspoon ground cloves<\/p>\n
\nSpeculaas spices mix: Sweet, Yotam Ottolenghi & Helen Goh, Ebury Press, 2017<\/p>\n![\"\"](\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2021\/03\/Gevulde-Speculaas-1-300x215.jpg\")
![\"\"](\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2021\/03\/Gevulde-Speculaas-2--300x166.jpg\")
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