GEVULDE SPECULAAS
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
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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