The Dutch celebrate Saint Nikolaus (Sinterklaas) on the 5th of December, which is kind of like Christmas. This is the day everyone receives presents and eats too much delicious food. One of those delicious treats is gevulde speculaas (which I can’t translate I’m afraid). It is like a spicy cake, with spicy I mean spices like cinnamon, cloves, nutmeg, and all those Christmasy flavours. The filling is made of an almond sugar mixture, which here I have replaced with dates and almonds to make it more healthy :p
This is one of my favourite treats, which I end up making all year round.
- 200g dates, soaked overnight
- 75g almond meal
- 75g almonds, ground
- Rind of one lemon
Spicy cake mixture:
- 200g spelt flour
- 2 tsp baking powder
- 2 flax eggs (2 tbsp of flax meal mixed well with 4.5 tbsp of water)
- 2-2.5 tbsp speculaas spice mix (1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp of ground cloves, ground cardamon, ground aniseed, ground ginger, ground coriander seeds)
- 100g coconut oil, melted
- 100g coconut syrup
- Almond slivers, topping (optional)
- Preheat the oven to 175 °C and grease and line a square tin of about 20 by 20 cm or smaller if you like a thicker crust.
- For the almond spice filling, add the soaked dates, almonds, almond meal, and lemon rind to a blender and blend until a smooth consistency is reached. Place in the fridge until ready to use.
- For the spicy cake, make the flag eggs and set aside for 5 minutes.
- Melt the coconut oil over low heat.
- Mix all the dry ingredients together.
- Whisk the coconut oil and coconut syrup until well combined and smooth. Add in the flax eggs and whisk.
- Fold the dry ingredients into the wet.
- Separate the dough into two and roll out into squares of about equal size. The dough doesn’t always bind well, so it does fall apart easily, but this can be patched up in the cake tin.
- Place one of the rolled out dough pieces in the bottom of the tin and press down.
- Spoon the almond spice filling over the bottom layer, leaving about 1 cm on each side.
- Place the top piece of rolled out dough over the filling and press the sides down, so you can’t see the filling anymore.
- Before placing in the over I like to spread some almond milk over the top layer and press some almond flakes into the top.
- Bake for 25 minutes until a skewer inserted into the middle comes out clean.
- Cool in the tin for 5-10 minutes, before removing and completely allowing to cool on a wire rack.
I hope you will all enjoy this delicious recipe. Have a great day ❤