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Speculaas...

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.

Speculaas dough figures
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vandotsch Speculaas Spice Cake Recipes

vandotsch speculaas cake "gevulde speculaas koek"

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Directions:

 

- Put all the ingredients (except the almond paste) in a bowl, reserving half of the whisked egg to use later as a glaze. Cut the butter in small pieces and put in the bowl. Knead until smooth

- Insert the dough in clingfoil or a food rate plastic bag and put in the refrigirator for at least one hour

- Preheat the oven to 175°C

- Divide the dough in two parts. Insert the first part in a baking tray. Spread the almond paste on the dough

- Insert the other half over the almond paste and make the edges closed

- Spread some almond nuts over the top and cover the cake with remaining egg wash

- Place the baking tray in the oven for about 50 to 55 minutes at 175°C

- Take the speculaas cake out of the oven, allow to cool, cut into pieces, grab a coffee or a hot chocolate and enjoy!

 

Taste best one or two days after baking "very moist and more-ish on day 2" according to one of our customers.

sweet-recipes

How to make vandotsch speculaas cake

How to make

Other Cake Recipes

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Makes approximately 30 pieces

 

Ingredients:

 

- 400 grams almond paste 

- 250 grams all purpose plain flour

- 10 grams (2 teaspoons) baking powder

- 150 grams unsalted butter

- 125 grams sugar

- 25 grams (5 tea spoons) of vandotsch speculaas spice mix

- 60 ml milk

- a pinch of salt

- 1 egg

- as many almonds to decorate on top

Your recipe could be here . . .

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