Filled Speculaas Recipe
This amazing Filled Speculaas Recipe comes to me courtesy of my Aunty. I am not really one to hide or keep my recipes secret (obvs) but there is a little something special about this very traditional recipe that made me think twice about sharing it.
It makes a very delicious cake with three layers, the middle layer being a lovely, light version of home made marzipan. The spicy, scented cake on the top and the base is buttery and delicious.
I didn’t find this Filled Speculaas Recipe difficult to make at all, although I had put it off for quite a while, thinking it would be hard work.
I baked everything on a flat tray and was just sure to roll it out to about the same size and shape. Because I was cooking on a very, very hot day (40 degree celsius) I did put my cake dough into the fridge before using it as it was quite soft. A really great solution to the “shape” of the cake would be to place it into a really large slice tin, but it really wasn’t necessary. Just trim your edges if you are worried.
One of the most but also least important hints for this recipes is this; make a pretty pattern with the almonds on top. This very traditional recipes calls for beaten eggs and chopped up almond flakes on top. I just arranged some blanched almonds in a pretty pattern and I was pretty happy with that.
It is apparently traditionally known as gevulde speculaas. Whatever its origins, it is a rather special cake and I have become a little addicted.
- 400 grams of SR Flour
- 200 grams of butter
- 200 grams of castor sugar
- 15 grams of Speculaa spices
- 3 or 4 tablespoons of milk (enough to bind the mixture)
- 200grams of minced almonds
- 200 grams of sugar
- 2 egg whites
- 2 tablespoon of water
- some almond essence to taste
- Cream the butter and sugar
- Sift the flour and spices and mix gently into the butter mixture with the milk.
- Form into 2 equal balls
- put half into a baking paper covered tray (30cm X 20cm)
- Roll out the almond mixture on top.
- Top with the second half of the mixture.
- Brush over with beaten eggs and sprinkle with chopped up flaked almonds.
- Cook in a moderate oven for approx 30 minutes.
Specullas spices can be made up using cinnamon, with small amounts of cloves, ginger and mixed spice (mostly cinnamon).
Interested in my other Dutch recipes?
You can read a little about my Dutch heritage. For the love of bread.
Or meet my Tante Dina in a trip to the Yarra Valley to learn the lost arts.