GEVULDE SPECULAAS

Gevulde Speculaas image

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

Ingredients

1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
⅛ pinch ground nutmeg
⅛ pinch ground mace
⅛ pinch ground allspice
⅛ pinch ground cloves
⅛ pinch ground ginger
5 ounces blanched almonds
¾ cup white sugar
1 egg
1 teaspoon almond extract
½ teaspoon lemon zest
2 cups all-purpose flour
⅔ cup light brown sugar
½ teaspoon grated orange zest
½ teaspoon lemon zest
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup butter
2 tablespoons milk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons white sugar
1 tablespoon water
¼ teaspoon almond extract
¼ cup slivered almonds, or to taste

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