Description
This Dutch Speculaas Cake is a fragrant and moist spiced cake inspired by traditional Dutch speculaas cookies. Made with a blend of warm spices like cinnamon, ginger, nutmeg, and cloves, combined with almond and all-purpose flours, this cake offers a delightful aroma and comforting flavor. It’s perfect for a cozy afternoon tea or as a festive dessert, topped with sliced almonds for an added crunchy 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 and prepare pan: Preheat your 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 to evenly distribute all the spices and leavening agents.
- Combine wet ingredients: In a separate large bowl, beat the brown sugar and eggs together until the mixture is light and fluffy. Add in the vegetable oil, plain yogurt (or sour cream), vanilla extract, and orange zest if using. Mix well until smooth and fully combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or spoon until just combined. Avoid overmixing to keep the cake tender.
- Prepare for baking: Pour the batter into the prepared cake pan, spreading it out evenly. Sprinkle the sliced almonds evenly over the top, if desired.
- Bake the cake: Place the cake in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely, which helps prevent sogginess in the base.
- Serve: Serve the cake as-is or dust the top with powdered sugar for a simple, elegant finish.
Notes
- You can substitute the plain yogurt with sour cream for a richer taste and denser texture.
- Orange zest is optional but adds a lovely citrus note that complements the spices.
- If you prefer, you can use chopped almonds instead of sliced almonds as a topping for added crunch.
- Ensure not to overmix the batter to maintain a light and tender crumb.
- The cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
