Friday, October 28, 2016

ABC - Dutch speculaas gingerbread cake

This month's challenge, Dutch speculaas gingerbread cake, is one of my favorite things to eat when I was growing up. I had a lot of fun baking this recipe. The batter came together really quickly and only took about 25 min to bake. It smelled amazing. The flavor reminded me of that childhood snack :)




If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.




Aromatic, moist and yummy cake. Bon Appetit!


Final thoughts/tips:
  • I loved this recipe a lot, especially with a nice schmear of real butter.
  • Leftover cake was sliced and frozen.
  • I made a couple changes to the recipe which you can find below.
  • Definitely a recipe I'd make again.

Dutch speculaas gingerbread cake
(adapted from WeekendBakery.com) - yields: one 8" x 8" pan

Ingredients
  • 125 gr rye flour (used coarse organic rye flour)
  • 125 gr unbleached AP flour
  • 1 tsp baking soda
  • 2 pinches of salt
  • 50 gr melted butter
  • 15 gr vegetable oil
  • 110 gr organic agave nectar
  • 110 gr sugar
  • 2 tsp "baking spice" from Penzeys
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground anise seeds
  • 1/8 tsp freshly grated nutmeg
  • 1 large egg
  • 50 gr sour cream
  • 150 gr 1% milk
Please follow the instructions on mixing the ingredients here. As I mentioned earlier, my cake baked in 25 min at 375 F.

4 comments:

  1. Think I could sub both flours for a GF flour?

    ReplyDelete
    Replies
    1. I think that would work. Let me know if you'd like me to bring you a slice of this one. They're small slices.

      Delete
  2. I am definitely making this for the holidays. It sound incredible.

    ReplyDelete
    Replies
    1. Thanks Vicki. I hope you like it :)

      Delete

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