Dutch speculaas almond cake

    3 hours

    This spiced cake is filled with homemade almond paste, a bit coarser than marzipan, somewhat like frangipane. This cake is traditionally eaten in wintertime in the Netherlands, especially around Sinterklaas (5th December). It's rich, sweet and delicious!

    13 people made this

    Makes: 1 cake

    • 250g self-raising flour
    • 2 tablespoons speculaas spice mix (see footnote)
    • 200g dark brown soft sugar
    • 1 pinch salt
    • 150g butter, cubed
    • 2 tablespoons milk
    • 1 egg yolk
    • 150g to 200g almond paste (see footnote)
    • whole blanched almonds, to decorate (optional)
    • 1 egg, lightly beaten

    Prep:2hr  ›  Cook:1hr  ›  Ready in:3hr 

    1. Combine self-raising flour with spice mix, sugar and salt. Add the butter and rub in with your fingers until crumbly. Add milk and egg yolk and form into a ball. Wrap in cling film and keep in the fridge for at least 2 hours.
    2. Preheat oven to 160 C / Gas 2-3. Grease a cake tin (approximately 23cm round) and dust with flour.
    3. Divide the dough in half. Sprinkle some flour on a surface and roll out each piece of dough to a round circle the size of the tin.
    4. Put one of the dough circles on the bottom of the tin. Spread with almond paste. Cover with the remaining dough. Decorate with some whole, peeled almonds (optional). Brush cake with lightly beaten egg for a little gloss.
    5. Bake the cake in the preheated oven, about 35 minutes.

    Speculaas spice mix

    Use this recipe for real Dutch speculaas spice mix, or substitute with mixed spice for a slightly different flavour.

    Almond paste

    Use my recipe for homemade almond paste!

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