Speculaas cake

Cakes
speculaas cake

Sinterklaas is a very special time in Holland. It’s the Christmas before Christmas, the time when St Nick comes on his horse from Spanje, bearing gifts and loads of warmly spiced cookies and candy. It’s also Amandelspijs time, when pastries and cakes are full of a marzipan-but-not-quite- almond filling which I learned to make at home last year. This filling often graces the innards of sweet puff pastry treats, the centres of cakes and is the filling between speculaas cookies. What I love about making mine, rather than buying it in the shop is the chance to flavor it with some of my favourtie ingredients – sweet, scented orange zest, orange blossom water and vanilla powder. <br />The Amandelspijs is best made 4-6 weeks in advance and left in the fridge to ‘rest’. Pffff. That’s for women and men who have nothing else to do. Between kids, husband, job, blog and food52, I’ve made it a couple of days in advance with stunning results. But….let it bloom if you can, at least overnight! The resulting cake is cousin to gingerbread recipes with a slight twist. <br />

0

12

0

Tags:
aa

Comments