Gevulde Speculaas Food

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GEVULDE SPECULAAS



Gevulde Speculaas image

This is a dark tart/cake with almond paste.

Provided by pe69st

Categories     World Cuisine Recipes     European     Dutch

Time 1h20m

Yield 8

Number Of Ingredients 26

1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
⅛ pinch ground nutmeg
⅛ pinch ground mace
⅛ pinch ground allspice
⅛ pinch ground cloves
⅛ pinch ground ginger
5 ounces blanched almonds
¾ cup white sugar
1 egg
1 teaspoon almond extract
½ teaspoon lemon zest
2 cups all-purpose flour
⅔ cup light brown sugar
½ teaspoon grated orange zest
½ teaspoon lemon zest
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup butter
2 tablespoons milk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons white sugar
1 tablespoon water
¼ teaspoon almond extract
¼ cup slivered almonds, or to taste

Steps:

  • Mix cinnamon, pumpkin pie spice, nutmeg, mace, allspice, cloves, and ginger together in a bowl to make speculaas spice mix.
  • Pulse almonds in a food processor until finely ground. Add 3/4 cup white sugar, egg, 1 teaspoon almond extract, and 1/2 teaspoon lemon zest. Pulse until mixture forms a ball.
  • Combine speculaas spice mix, flour, brown sugar, orange zest, 1/2 teaspoon lemon zest, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until dough resembles coarse crumbs. Add milk, vanilla extract, and 1/4 teaspoon almond extract; mix until dough forms a smooth ball.
  • Preheat oven to 375 degrees F (190 degrees C). Line a 9-inch springform pan with parchment paper.
  • Divide dough into 2 pieces. Roll out into circles on a lightly floured work surface. Press 1 circle over the bottom and 1 inch up the sides of the lined pan. Spread almond mixture on top. Cover with second circle and seal edges over filling.
  • Mix 2 tablespoons white sugar, water, and 1/4 teaspoon almond extract in a small bowl to make a thick paste. Brush paste over top of the dough. Arrange slivered almonds in a decorative pattern on top.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool before removing the outer ring of the springform pan, about 30 minutes.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 68.8 g, Cholesterol 69.3 mg, Fat 29 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 256.3 mg, Sugar 41 g

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