Description
This Dutch Speculaas Cake is a fragrant and spiced treat inspired by traditional speculaas cookies, perfect for autumn or holiday gatherings. Moist and tender with a hint of warm spices like cinnamon, ginger, nutmeg, and cloves, this cake combines all-purpose and almond flours for a subtle nutty flavor. Topped with crunchy sliced almonds and optionally dusted with powdered sugar, it offers a comforting, slightly sweet flavor with a delightful texture.
Ingredients
Scale
Dry Ingredients
- 150g (1 ¼ cups) all-purpose flour
- 60g (½ cup) almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients
- 100g (½ cup) brown sugar
- 2 large eggs
- 80 ml (1/3 cup) vegetable oil
- 120g (½ cup) plain yogurt or sour cream
- 1 tsp vanilla extract
- Zest of 1 orange (optional)
Topping
- 2 tbsp sliced almonds (optional)
Instructions
- Preheat Oven: Preheat the oven to 175°C (350°F). Grease and line a 20 cm (8-inch) round cake pan or loaf tin with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined, distributing the spices throughout the flour mixture.
- Combine Wet Ingredients: In a separate large bowl, beat the brown sugar and eggs together until the mixture is light and fluffy, incorporating air to create a tender crumb. Add the vegetable oil, plain yogurt or sour cream, vanilla extract, and orange zest if using, then mix until smooth and homogenous.
- Incorporate Dry Into Wet: Gradually add the dry flour mixture into the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix to keep the cake tender.
- Prepare Batter for Baking: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the top with sliced almonds if desired to add a crunchy texture and additional almond flavor.
- Bake: Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely to room temperature to prevent sogginess and set the texture.
- Serve: Serve the cake as is or lightly dust it with powdered sugar for an elegant, simple finish that enhances the spices.
Notes
- Using almond flour adds moisture and a subtle nuttiness, but the cake can be made with all-purpose flour only if desired.
- Orange zest is optional but adds a lovely citrus aroma that balances the spices beautifully.
- Make sure not to overmix the batter to preserve the cake’s tenderness.
- Store the cake wrapped tightly in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of tea or coffee, making it ideal for afternoon snacks or dessert.
