Speculoos marble cake with speculoos streusel

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 🙂

A moist, delicious marble cake, swirled with cookie butter & topped with a gorgeous crumble of speculoos crumbs, oats & nuts. Lovely served cold, wonderful warm as a pudding with cream, custard or ice-cream.

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!

A moist, delicious marble cake, swirled with cookie butter & topped with a gorgeous crumble of speculoos crumbs, oats & nuts. Lovely served cold, wonderful warm as a pudding with cream, custard or ice-cream.

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Speculoos marble cake with speculoos streusel
Serves 9
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200 calories
28 g
22 g
8 g
3 g
1 g
59 g
31 g
12 g
0 g
7 g
Nutrition Facts
Serving Size
59g
Servings
9
Amount Per Serving
Calories 200
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 22mg
7%
Sodium 31mg
1%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
3%
Sugars 12g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 165g (1 cup) plain flour
  2. 1 tsp baking powder
  3. 100g (3/8 cup) caster sugar
  4. Pinch salt
  5. 1 egg
  6. 1 tsp vanilla
  7. 65ml (1/4 cup) vegetable oil
  8. 65ml (1/4 cup) liquid - milk, soya milk, juice or water
  9. 50g speculoos spread
  10. 50ml milk/soya milk
For the streusel topping
  1. 1 tbsp speculoos spread
  2. 1 tbsp flour
  3. 1 tbsp chopped nuts
  4. 1 tbsp porridge oats
Instructions
  1. Preheat the oven to 180C (350F). Line a 21cm (8.5 inch) square tin with greaseproof paper.
Make the cake
  1. Mix together the flour, baking powder, sugar and salt in a large bowl.
  2. Separately, whisk together the egg, vanilla, vegetable oil and liquid till well combined.
  3. 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.
  4. 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.
Make the streusel
  1. Rub the speculoos spread and flour together to give crumbs. Stir in the nuts and oats.
  2. Sprinkle the streusel topping over the cake to give an even layer.
Bake
  1. Bake at 180C for 25-30 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
  2. Remove from the tin and allow to cool on a wire rack. Serve warm or cold, cut into squares.
Notes
  1. This cake is best eaten within a day or two of baking.
beta
calories
200
fat
8g
protein
3g
carbs
28g
more
Family-Friends-Food http://family-friends-food.com/
I’m joining this recipe in with a few foodie link-ups and challenges. Firstly, Cook Once Eat Twice hosted by Searching for Spice, since we enjoyed this first as a cake, and then later on warm as a pudding. The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary, since I used up the end of a jar of speculoos making this cake. The Food Year Link-Up, hosted by Charlotte’s Lively Kitchen, as this would be a fab treat for Mums on Mothers’ Day (or any time!). And finally CookBlogShare hosted by Snap Happy Bakes.

      

23 Comments:

  1. Would you believe I still haven’t tried speculoos? It sounds amazing and I love the look of this cake! Thank you for sharing with the No Waste Food Challenge 🙂

  2. Pingback: Cook Once Eat Twice March 2016 Round Up - Searching for Spice

  3. Wow this sounds delicious – and thank you for finally explaining to me what speculoos is, I’ve been meaning to google it for ages as I keep seeing it everywhere but you’ve saved me a job!

  4. Oooh yes! You’ve outdone yourself Helen!

  5. I have never tried speculoos but I love the sound of it. In fact, I think I’m afraid if I do try it I’ll eat way way too much! Thank you so much for joining in with #CookOnceEatTwice.

    • Thanks Corina. It’s a bit like Nutella in that respect. I may once have eaten it straight from the jar with a spoon. Only once though… honest.

  6. Oh wow this sounds amazing. I could do with a slice now 🙂 Thanks for linking up to #CookBlogShare

  7. Oh, I know just what you mean. Not a single good ingredient included, but it tastes so good. I love the consistency too. Lovely idea to swirl it through a cake.

  8. Oh my goodness, what have you done to me??! I’ve never tried Speculoos, and had to go google it – I assumed it would have dairy in, but it turns out it doesn;t and now I have to hunt down a jar and try it 😀
    You are fully to blame for my latest addiction Helen!
    Janie x

  9. Yumm!!! This looks absolutely delicious! Thanks for sharing!

  10. I also love cookie butter, so this must be amazing. Can’t wait to try it!

  11. This looks delish! I love cakes that have a crumble/streusel topping… the left overs are perfect with warm custard and ice cream 😉

  12. I was not familiar with speculous but now I may need to pull it out for my passover.

  13. There is something about cookie butter! I love how you have used it in the streusel. YUMMMM!

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