First off, let me just say that I LOVE speculoos! But it is really a guilty treat for me, as I do try and avoid super-sugary spreads like this. But it is just so good! Great on toast, as a dip for fruit sticks, or – my favourite late night indulgence – spread it onto a plain biscuit and top with melted chocolate. YUM! Instant, gooey, millionaire’s shortbread. You can thank me later.
Speculoos aka biscoff aka Lotus caramelised biscuit spread aka cookie butter is one of those spreads, like Nutella, that can do so much more than tart up a slice of toast or a sandwich. The Internet abounds with recipes that use Nutella (including several of mine!), and speculoos/biscoff/cookie butter as an ingredient is rapidly catching up. It’s even been made into speculoos hamantaschen!
I decided to use it to make a moist and delicious swirl for my marble cake, and then in a moment of craziness, I added a layer of speculoos crumble to the top for good measure. The finished cake looked fab under its streusel topping (and no need to mess about with frosting – hurrah!) and was get-in-my-face fantastic! We ate it after Shabbat lunch with some fruit salad and ice-cream and it was gorgeous! It also goes brilliantly well with a nice cup of tea 🙂
Later on, I briefly microwaved a slice of the leftover cake and ate it with a dollop of natural yogurt – terrific! So I can personally vouch that this cake works well as a pudding too – simply warm gently (or serve it still warm from the oven) and accompany with ice-cream, custard, cream or yogurt, then sit back and listen to the compliments come rolling in…
This makes one 21cm square cake, which can be cut into 9-16 squares, depending on how generous you’re feeling! Go on – indulge!
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- 165g (1 cup) plain flour
- 1 tsp baking powder
- 100g (3/8 cup) caster sugar
- Pinch salt
- 1 egg
- 1 tsp vanilla
- 65ml (1/4 cup) vegetable oil
- 65ml (1/4 cup) liquid - milk, soya milk, juice or water
- 50g speculoos spread
- 50ml milk/soya milk
- 1 tbsp speculoos spread
- 1 tbsp flour
- 1 tbsp chopped nuts
- 1 tbsp porridge oats
- Preheat the oven to 180C (350F). Line a 21cm (8.5 inch) square tin with greaseproof paper.
- Mix together the flour, baking powder, sugar and salt in a large bowl.
- Separately, whisk together the egg, vanilla, vegetable oil and liquid till well combined.
- Add the blended wet ingredients to the dry ingredients in the bowl, and mix well to give a thick batter. Pour into the prepared till and spread out with a spatula.
- Mix the speculoos spread with the 50ml milk/soya milk and whisk to combine. Drizzle the mixture over the surface of the cake batter in the tin, and use a knife or skewer to marble it through the batter.
- Rub the speculoos spread and flour together to give crumbs. Stir in the nuts and oats.
- Sprinkle the streusel topping over the cake to give an even layer.
- Bake at 180C for 25-30 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
- Remove from the tin and allow to cool on a wire rack. Serve warm or cold, cut into squares.
- This cake is best eaten within a day or two of baking.