A very typical Dutch cake, just a bit modified.
To make use of the leftover speculoos cookies of the christmas time, I modified the recipe and made a speculoos cake out of it. It’s very fascinating that the speculoos cookies change their texture – while baking they become soft. Enjoy baking!
200 g unsalted butter
200 g sugar
200 g all-purpose flour
2 teaspoons baking powder
8 g vanilla sugar
a pinch of salt
50 ml milk
4 teaspoons speculoos spice
250 g speculoos cookies
Break the speculoos cookies in little pieces (about 1×1 cm).
Beat 200 g unsalted butter, 200 g sugar and 8 g vanilla sugar until light and fluffy.
Add eggs one by one, mix until they are totally combined.
Beat in 50 ml milk and 200 g all-purpose flour with 2 teaspoons baking powder and a pinch of salt.
Beat in 4 TL speculoos spice.
Fold speculoos cookie pieces into mixture.
Transfer batter into the buttered loaf pan.
Bake for 60 min. in the preheated oven with 160° C.