Gateau au Speculoos (Speculoos Cake)

If you have never lived in France or the Netherlands, you have probably never come across the spreadable gingerbread that is Speculoos. You may have come across Lotus biscuits perhaps, particularly if you frequent the Rainbow Room Hairdressers, and this spread, manufactured by the same people, is basically a liquid form of these. I wanted to make a cake for my friend’s birthday and thought I’d do something a bit different from the normal chocolate variety, so tweaked a recipe for peanut butter cake and came up with this. If you have the misfortune to live in a land without Speculoos but you do like peanut butter, feel free to re-substitute creamy peanut butter into the mix.

This cake is incredibly sweet. Quite a lot of batter is generated, so I made a bundt cake and 7 cupcakes with it. I’ll give you the recipe for half the icing I made as admittedly it may have smothered the cake a bit. Nonetheless, I reckon it will feed at least 12 people and probably more. If you’re not using a bundt cake tin, you may have to cover the tin with silver foil and leave it in for a bit longer if it’s browning too quickly but is still wobbly in the middle.

Base

1.25 cups sugar

0.5 cups butter

0.5 cupps speculoos / peanut butter

2 eggs

2 tsp vanilla

2.25 cups flour

2.5 tsp baking powder

(optional: 2 tsp ground ginger/cinnamon)

2/3 cup milk

  1. Beat the sugar, butter, and speculoos. If you’ve got a stand mixer, use that; if you have merely a wooden spoon and a non-electric, non-mechanical whisk, prepare for sore arms /  a great muscle workout.
  2. Add 1 egg and 1 tsp vanilla; mix; repeat.
  3. Mix the flour, baking powder, and optional spice together in a separate bowl.
  4. Alternate pouring in a little flour mix; stir; milk; stir, and repeat, then finish with the flour mix.
  5. Bake in a greased tin at 175oC for 25-30 minutes.

Icing

100g white chocolate

1 heaped tbsp speculoos

125g butter

175g sugar, preferably icing sugar but I accidentally used what appeared to be extra-fine caster sugar and it didn’t go too horribly

Lotus biscuits to decorate

  1. Melt the chocolate and speculoos, then immediately beat in the butter.
  2. Stir in the icing sugar.
  3. Allow the cake to cool completely and the icing to cool a bit, then spread on the cake and decorate with the broken biscuits.

And enjoy dying of a sugar over-dose!

 

 

 

Advertisements

Outraged? Hungry? Thrilled? Want to say hi?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s