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 recipes you can make using vandotsch speculaas spice mix.
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Rosie's vandotsch speculaas carrot Bundt cake
vandotsch Speculaas Spice Bundt Cake Recipes
How to make Rosie's speculaas carrot Bundt cake
Other Bundt Cake Recipes:
“My carrot cake has always been a firm favourite in our house, but mixing my recipe up to include sweet potato and the vandotsch speculaas spice mix has taken it to a whole new, delicious level!"
“On opening the pack, and smelling the contents, I just knew that this was going to bring a new and exciting balance of flavours to my cakes and bakes; I can't wait to try it in another recipe soon”
Based in North Northamptonshire, Rosie is an avid cook and writes about her foodie exploits at her own blog called: Freycob.
Rosie describes herself as 'Passionate about good food and proper cooking and is keen to introduce others to the pleasure and satisfaction of creating good food from simple ingredients'. That sounds good to me, and I am very happy to have Rosie trying out one of our vandotsch speculaas spice packs in one of her recipes: sweet potato and carrot cake.
Rosie was invited in 2014 to become an official member of the Midlands Team of Food Bloggers for the BBC Good Food Show. Clearly a fantastic accolade and well deserved. In her role as one of the Midlands BBC Good Food Show food bloggers, she is in a privileged position to pick up hints, tips and other valuable lessons at the Shows that she shares with her followers on her Freycob blog.
What follows is an overview of the ingredients that Rosie used to make her vandotsch speculaas carrot bundt cake, including:
Makes one Bundt cake. Servings: 12.
For Rosie's speculaas spiced sweet potato and carrot cake, you’ll need:
- 200ml Farringtons cold pressed rapeseed oil
- 250g Soft brown sugar
- 3 Eggs, separated
- 100g Sweet potato, grated
- 50g Carrot, grated
- 10ml Lime juice
- 250g Self raising flour
- 2.5ml Bi-carbonate of soda
- 5ml Baking powder
For the frosting:
- 175g Mascarpone cheese
- 150g Philadelphia cheese
- 100g Icing sugar
- 2 vandotsch speculaas biscuits, or, if in short supply include 2 Speculaas (Lotus) biscuits, crushed, to decorate.
I refer to Rosie's write-up for directions on how to bake her vandotsch speculaas carrot bundt cake