Dutch Spice Cake
Submitted by apprl54
A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.
YIELD
10 servingsPREP
25 minCOOK
35 minREADY
60 minThis Dutch spice cake is a close relative of gevulde speculaas, the beloved holiday treat from the Netherlands where a fragrant, warmly spiced dough wraps around a hidden layer of ground almond filling.
The dough is rich with brown sugar, butter, cinnamon, ground cloves, and nutmeg, pressed into a springform pan with a filling of ground almonds, sugar, egg, and lemon zest tucked in the center.
A ring of whole almonds crowns the top, toasting as the cake bakes to a deep golden brown.
It fills the kitchen with the kind of warm spice aroma that instantly puts you in a holiday mood.
Kitchen Tips
- Keep the butter cold when cutting it into the flour mixture. Cold butter creates the crumbly, shortbread-like texture this cake is known for.
- Roll the top layer between waxed paper. The dough is soft and crumbly, so this trick lets you flip it onto the filling without it falling apart.
- Don’t overwork the dough. Two or three kneads is all you need. More than that develops gluten and toughens the cake.
- Let it cool in the pan before removing the springform ring. The cake is fragile when warm.
Ingredients
Directions
FILLING: Blend together ground almonds, sugar, 2 tablespoon egg and lemon rind.
Set aside.
CAKE: In a bowl, sift together flour, cinnamon, ground cloves, baking powder and nutmeg; stir in brown sugar.
Using a pastry blender or two knives, cut in butter until mixture ressembles coarse crumbs.
Mix in milk just until ball forms, adding up to 1 tablespoon more if necessary.
On a lightly floured surface, knead two or three times or just until dough holds together.
Divide dough in half.
Press half into bottom of 8 inch springform pan.
With wt fingers, spread filling over dough to within ¼ inch of sides.
Between waxed paper, roll out remaining dough to 8 inch circle.
Remove top sheet of paper; invert onto almond paste and peel away paper.
Brush with remaining egg.
Press whole almonds around edges.
Bake in 350℉ (180℃) oven for 35 to 40 minutes or until deep golden brown and almonds are toasted.
Let cool in pan on rack for 10 minutes. remove sides of pan; let cool completely.
Transfer to serving platter.
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