It is thought that the Dutch name Speculaas comes from the latin 'speculum' that means mirror.
Traditionally speculaas biscuits are the mirror image of the carved wooden moulds they are baked in.
Windmill shaped speculaas biscuits are known throughout the whole world, as are male or female speculaas figurines.
These days speculaas biscuits can take any shape or form. But you can do so much more with speculaas spice than just making biscuits.
Find out more about the delicious dishes you can make using vandotsch speculaas spice mix.
How to make LIz's vandotsch speculaas spice infused honey cake
Dry ingredients Wet ingredients
- 180 grams plain flour - sifted through a sieve - 1 medium egg
- 100 grams granulated sugar - 80 mls vegetable oil
- 30 grams soft dark brown sugar - 80 mls runny honey
- 7.5 grams (1/2 tablespoon) baking powder - 80 mls warm coffee
- 2.5 grams (1/2 teaspoon) bicarbonate of soda - 40 mls orange juice
- 1 pinch of salt - 1/3 teaspoon vanilla
- 10 grams (2 teaspoons) vandotsch speculaas spice mix extract
: for added 'kick' consider doubling-up on vandotsch speculaas spice mix
- Preheat the oven to 160C. Grease and line a small round tin (18 cms)
- Mix the dry ingredients together thoroughly in a large bowl. Mix the wet ingredients together in a separate bowl making sure the eggs are thoroughly mixed in.
- Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients combining the wet and dry together as you go.
- Using an electric beater, make sure the mixture is thoroughly combined until you have a thick but pourable batter.
- Slowly pour or spoon the batter into the prepared tin and put into the pre-heated oven.
- Bake for about 45 - 50 minutes, depending on your oven.
- To check whether they are cooked carefully insert a sharp knife into the cake and if it comes out completely clean then it is cooked. Return the cake to the oven for a further 5 minutes and check again with a clean knife until the knife comes out clean.
- Once removed from the oven, leave the cake to stand for about 15 minutes before removing it from the cake tin. This cake tastes better after a couple of days and keeps wrapped in silver foil for about a week.