Doctorate Housewife

What my degree in IPE didn't teach me about baking, DIY, fitness, and life…

Speculoos Cake (with a surprise ingredient)

For this week’s Cake Olympics, I made two cakes, one batch of cupcakes, and three different frostings – phew, that’s a lot of baking.  The cakes were the center piece of the second cake-athalon event – the cake puzzle medley. The inspiration for this event was this awesome collection of cake animals from the Martha Steward site. Basically you start with any 9×13 cake. All you need from there is a knife, a pastry bag (optional if you want to get fancy), and some frosting. It makes for an impressive presentation, perfect for parties (especially for kids the whimsical among us). And better still, you don’t need to be an artist to make these (which is good because I’ve only just about mastered the stick figure). You just need to remember your kindergarden tracing skills.

Before you can get to the tracing though, you need to make your cake. I made two kinds (one for each of the two teams): a slightly modified version of this flourless chocolate cake (for my gluten-free friend) and speculoos cake. The speculoos cake was an experiment based on Joy the Baker’s White Bean Bundt Cake. I’m really excited about how it turned out. It was moist with a good crumb and a solid, but not overwhelming speculoos flavour. I’m definitely making this one again. Isn’t it cute?!

Here’s what you need:

  • 2 cups flour
  • 1 tbs baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 150g chick peas (or white beans)
  • 30g butter (great cups to grams conversion chart)
  • 1/3 cup speculoos (biscoff) spread)
  • 1 cup sugar
  • 2 large eggs
  • 1 cup skim milk + 2 tbs fat free plain yoghurt
  • 1 tbs vanilla extract

Here’s what you do:

  1. Preheat oven to 175C (350F). Line 8×8 in pan with parchment paper (makes a very thick cake, use 9 inch circle for more normal height cake)
  2. In medium bowl, whisk together dry ingredients. Set aside.
  3. Process beans, speculoos, and butter in food processor until smooth. Pour into large bowl.
  4. Beat in sugar and eggs. Add milk, yoghurt, and vanilla. Stir to combine.
  5. Fold in dry ingredients until just combined. Pour into pan. Bake for 30 minutes or until tester comes out clean (will depend on your pan size)

Enjoy =) Print Recipe

NOTE: The animal cake instructions call for a 9×13 sheet cake. The PDF has a print out that you can use to exactly trace and cut a cake that size. But with a little extra work via print settings,  you can scale it to whatever size you like. I used 8×8 cakes.

Also, once you’ve cut out the shapes to make your cake animal, you’re going to have left over pieces. There’s no need to waste them, just make cake balls. Break the leftover pieces into crumbs; mix in some of the leftover frosting (basically enough to turn the cake into the consistency of play dough); form clay-like mixture into balls or fun shapes; put in freezer to stiffen for at least 30 minutes; melt chocolate or candy melts; dip cake balls in chocolate and decorate with sprinkles if desired. Yum, an extra treat to take to a party, share with a friend, or stick in the freezer till later. Waste not, want not =)

2 comments on “Speculoos Cake (with a surprise ingredient)

  1. Pingback: Temptation Tuesdays « Doctorate Housewife

  2. Pingback: … and The Winner of A Lot On Your Plate’s Cake Bake-off Is (Guest Post) …

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This entry was posted on July 29, 2012 by in Bakemasters, Baking, Recipes and tagged , , , , , .

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