Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Dutch Speculaas Butter Cake
Ingredients
- 350 g FREEE Plain White Flour
- 1/2 tsp xanthan gum
- 275 g unsalted butter softened
- 250 g light brown sugar
- 1 tbsp gluten-free speculaas spice mix
- 1 egg medium
- pinch A of salt
- 1 egg yolk
- A splash of milk for brushing
- 1-2 tbsp flaked almonds
Directions
- Preheat the oven to 175°C with top and bottom heat. Grease a 20 × 20 cm baking tin and line the base with baking paper.
- Stir the xanthan gum into the flour. Add the softened butter, light brown sugar, speculaas spice mix, whole egg and salt. Mix until a thick dough forms. If it still crumbles when pressed together, mix in 1 tsp milk.
- Press the dough evenly into the tin and smooth the top. Whisk the egg yolk with a splash of milk, brush it over the dough and scatter the flaked almonds on top.
- Bake for about 30 minutes, until the edges are set and the top is lightly browned. Let the butter cake cool completely in the tin before slicing.
Chrome Extension
