It is mid September and the summer days start to whisper of the coming autumn. We cuddle lovingly at home with a cup of tea, glowing candles, warm blanket and a book close by. Home sweet home. Our travelling business agendas keep us far from home and when the weekend comes being home is a joy and celebration. We treasure these simple moments in many ways. Sharing hours among the mundane taking care and the things that bring delight. Sometimes it is a walk in the woods, sometimes it is delicious dinner, sometimes a favourite cake. Speculoos are traditional cookies offered all year round, but especially around St. Nicolas on the 6th of December in Belgium. A couple of years ago a Belgian company transformed this delicious flavour into a paste, that nowadays can be easily found in every store all over the world – called Speculoos Paste or Cookie Butter. This is the main ingredient our weekend cake today – delicious and spicy, soft and flavoursome Speculoos Cake.
- 250g self-raizing flour
- 220g butter
- 250g caster sugar
- 2 vanillas
- 4 eggs
- 4 tbsp of Speculoos Paste
- 4 Speculoos cookies
1. Soften the butter.
2. Whisk the softened butter, the sugar and the vanilla. Gradually, one by one, add the eggs continuously whisking. Whisk in the flour adding a little bit at a time. Add four table spoons of Speculoos paste and whisk again until smooth.
4. Grease and flour a backing dish. Poor over the cake mixture. Smooth evenly. Brake four speculoos cookies in half and dip each cookie half in the cake mixture.
5. Bake in the oven for 50 minutes on 175C. When ready, take the cake out of the oven and let it rest for 2min in the form, then take it and turn it upside down on a plate. Serve warm with a spoon of vanilla ice cream, or cold.