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GEVULDE-SPECULAAS-3

GEVULDE SPECULAAS

Indulge in a taste of Dutch tradition! Gevulde Speculaas features layers of spiced dough filled with creamy almond paste. Warm spices like cinnamon, nutmeg, and cloves fill the air with inviting aromas. Perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 8 hours 15 minutes
Total Time 9 hours 5 minutes
Course Dessert
Servings 12 Servings
Calories 268 kcal

Equipment

  • 1 Blender

Ingredients
  

For the dough

  • 2 cups self-raising flour
  • 2 tbsp speculaas spices*
  • 1 cup brown sugar, packed
  • Pinch of salt
  • 1 stick & 2 tablespoons butter
  • 2 tablespoons milk
  • 1 egg yolk

For the almond paste

  • 1 cup of almonds (whole)
  • 1 cup powdered sugar (packed)
  • 1 egg,separated
  • 1 tbsp almond extract
  • Zest of a lemon or orange (optional)

Instructions
 

  • For the dough: Mix the flour, the speculaas spices, the sugar and salt. Cut in the butter with two knives (I processed in a food processor) until the mixture has the consistency of wet sand. Add the milk and egg yolk and knead the dough until it comes together. Pat into a disc, wrap in plastic wrap and store in refrigerator for several hours, preferably overnight.
  • For the almond paste: Pour two cups of boiling water over the almonds and let them sit for about 15 minutes. Rinse the nuts with cold water and slip off the skin (it will come off easily). Save 12 almonds for decorating.
  • Put the remaining almonds in a blender and pulse a few times until the mixture has a wet sand consistency. Place the almond meal in a bowl – stir in the sugar, the egg white, almond extract (and lemon or orange zest if using). It should have a spreadable creamy consistency. If it doesn’t, add in a little of the egg yolk (beat it first) until it does. Refrigerate until ready to use.
  • Assembly: Divide the dough into two pieces (one a little larger than the other). Grease a 9″ pie plate or springform pan. Roll out the larger piece of dough and cover the pie plate base and sides. Spread the almond paste over the dough. Roll out the remaining piece of dough and cover the filling, sealing the edges. Brush with the egg yolk, place the 12 almonds around the edge of the cake and bake at 165C (325F) for about 35 minutes, or until golden brown and puffed. Let the cake cool completely before cutting into 12 slices.

Notes

*Speculaas Spices recipe:
  • 1 heaped tablespoon ground cinnamon
  • Scant 1/4 teaspoon ground nutmeg
  • Scant 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon mace (I couldn’t source any, so left it out)
  • 1/8 teaspoon white ground pepper
  • 1/8 teaspoon ground anise (I couldn’t source  any, so simply ground my own star anise, which has similar flavouring)
Mix spices together well, and store in an airtight jar.

Nutrition

Calories: 268kcalCarbohydrates: 46gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 30mgSodium: 13mgPotassium: 145mgFiber: 2gSugar: 28gVitamin A: 48IUCalcium: 58mgIron: 1mg
Keyword Gevulde Speculaas
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