Speculoos Cake from the Mini Oven
A wonderfully spiced speculoos cake full of warm autumn aromas, baked to golden perfection in the mini oven.
Nutrition (approx.): 400 kcal per serving
Ingredients
- 200 g all-purpose flour
- 150 g unsalted butter, softened
- 150 g dark brown sugar
- 3 eggs (medium)
- 2 tbsp speculoos spice mix
- 1 tsp baking powder
- 1 pinch of salt
- 3 tbsp whole milk
- 75 g ground almonds
Preparation
- Preheat the bakeVIA mini oven to 170 °C using the top and bottom heat setting. Grease a 22 cm loaf tin with butter and dust it lightly with flour so the cake releases easily after baking.
- Beat the softened butter together with the dark brown sugar in a large bowl using a hand mixer on medium speed for about 3 minutes, until the mixture is light and pale. Add the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk together the flour, ground almonds, speculoos spice mix, baking powder, and the pinch of salt. Add the flour mixture to the butter mixture in two portions, folding gently with a spatula and alternating with the milk, until you have a smooth, lump-free batter.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula. Tap the tin gently on the counter to remove any air bubbles trapped in the batter.
- Place the loaf tin on the middle rack of the bakeVIA mini oven and bake the speculoos cake at 170 °C for 45 to 50 minutes. After 45 minutes, insert a skewer into the centre of the cake; if it comes out clean, the cake is done.
- Remove the cake from the bakeVIA mini oven and let it rest in the tin for 10 minutes on a wire rack. Carefully remove the tin and allow the cake to cool completely before slicing, so the texture sets properly and the spiced flavours come through at their best.
