Speculoos Cake
A delicious Speculoos Cake that captures the essence of comforting spices and sweet indulgence, perfect for any occasion.
Ingredients
Main Ingredients
- 525 g speculoos spread/cookie butter (e.g., Biscoff)
- 1.5 tsp baking powder
- 2 large eggs
Optional Topping
- 2 pieces speculoos biscuits (e.g., Biscoff), finely crushed for garnish
Instructions
Preparation
- Preheat oven to 180°C (160°C fan)/350°F/Gas mark 4.
- Line the bottom of a 20cm (8in) round springform cake tin with a circle of nonstick baking paper.
- Put 400g of the speculoos spread into a microwave-safe bowl and microwave on high in 30-second bursts, stirring each time, until runny and smooth. Cool for about 5 minutes.
Mixing the Batter
- Transfer the melted speculoos spread to a large mixing bowl.
- Whisk in the baking powder, then gradually mix in the eggs until fully combined.
- Pour the batter into the prepared tin and smooth the top.
Baking
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Topping
- Cool the cake in the tin for 30 minutes, then transfer to a cooling rack.
- Melt the remaining speculoos spread in the microwave like before, then pour over the cooled cake and let it drip down the sides.
- If desired, sprinkle with crushed biscuits on top.
Notes
Store in an airtight container for 4-5 days. Can be frozen for up to 3 months.