Speculaas Bundt cake

Speculaas cookies are a delight and a classic Christmas in many countries of central Europe. Well if you like this kind of cookies, you will love this Bundtcake!! Spiced cake, almond and with that flavor so peculiar of the spices of these cookies, basically the ingredients of these cookies tucked into a cake. And Speculaas cream glaze is deliriously good, if you’ve never tried this cream I do not know what you’re waiting for …

Here I am again, with another Christmas recipe. Well, this is the fact that you can do it at any time of the year, I tend to mix cookies Speculaas with Christmas because it is when they eat here in Germany, along with a good cup of mulled warm wine, as I explained in the post of last week. But in other parts they are very famous especially those of the brand Lotus and can be found throughout the year, so it is up to you to decide when you make the recipe.

With the excuse of Christmas, I am riling you with recipes, but it is that I cannot stop lately. It seems to me that the culprit is the stress, because at work the last few weeks have been crazy. And the equation here is very simple, the more stress I have the more I bake. Christmas madness also helps, which as I have confessed in several of the other entries I love !! And every new entry I make I love this to play with the decoration and make the photos, I feel like a little girl!! 🙂

About today’s recipe should tell you, it is quite easy as you will see. Only, if you do not want to use the cream for the icing, you can make the cake alone and the truth that is also delicious. But, well, you would be taking away much of the cool part, because the cream of Speculaas is delicious and combined with this cake is ideal. Another thing I would recommend is not to substitute the butter for oil in this cake, I know that usually can be done, but here the butter brings a very characteristic flavor of the cookies that you would be removing.

Well, I leave you with the recipe, it is very easy and I think many are going to try it, right? I still do not say goodbye or wish you happy holidays because I’m feeling like I still have some more Christmas recipe to share;)

Print Recipe

Speculaas Bundt cake

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Serves: 12 - 14

Cooking Time: 15 min. Total: 1h 15 min

Ingredients

• CAKE:
• 200 g butter (at room temperature)
• 200 g of sugar
• 4 eggs
• 500 g flour
• 100 g chopped almonds
• 1 sachet of powdered yeast (about 10 g)
• A pinch of salt
• 1 teaspoon ground cinnamon
• 1 pinch of clove powder
• ½ teaspoon vanilla powder
• 125 ml milk
• GLAZED:
• 150 g of Speculaas cream
• 100 g of heavy cream

Instructions

1

Preheat the oven to 180ºC and grease a bundt pan, using the specific spray if you have, if not with a brush wet in oil make sure that all details of the pan grease.

2

Beat the butter with the sugar until you get a creamy mixture. Add the eggs, one by one, and continue beating.

3

In another bowl sieve the flour and mix with the rest of the dry ingredients. Incorporate the dry ingredients with the previous mixture in several additions, intercalating with the milk, starting and finishing with the flour mixture.

4

Bake for about 50 or 60 minutes, in any case, prick the centre of the Bundt with a wooden stick and check if it comes out dry before removing it from the oven. Remove from the oven and let it cool for about 10 minutes on a rack. After these 10 minutes, unmould the cake and let it cool completely (if you put up with it and do not eat it as it is).

5

To prepare the icing, put the cream and the cream in a saucepan to heat over medium heat. Do not stir the mixture until it is hot. At first it may seem like it is cut a little, if that happens, add more cream and it will fix. Pour over the cake once cold and garnish with some cookies.

Happy and sweet Christmas,