Speculaastaart
From stephaniek 14 years agoIngredients
- * 200g self-raising flour shopping list
- * 125g light brown sugar shopping list
- * 1 tbsp 'speculaaskruiden' (see http://dutchfood.about.com/od/cookingtipstechniques/ss/Speculaskruiden.htm if you cannot buy it) shopping list
- * 150g butter shopping list
- * 1 tbsp milk shopping list
- * 1 bag shaved almonds / almond slivers (100g) shopping list
- * 200g pealed almonds shopping list
- * 200g white sugar (course) shopping list
- * 4 tbsp 'advocaat'/eggnog/'vov' shopping list
- and a cake form (20cm circle) shopping list
How to make it
- * Mix flour, brown sugar, spices and butter to a crumbly mixture. Knead into dough, add a little bit of water if necessary.
- * Divide the dough into two balls, 1/3th and 2/3th of the dough, flatten a little, wrap in plastic foil and put in the fridge for about 1 hour.
- * Grind the almonds and white sugar to a fine mixture (easiest in a food processor), add the 'advocaat' and shortly mix into a coherent mixture.
- * Roll out the biggest portion of dough into a circle of about 25cm wide, and put this in the cake form, covering bottom and sides.
- * Fill this with the almond mixture.
- * Preheat the oven to 160 degrees Celsius.
- * Roll out the smaller portion of dough into a circle of about 20 cm wide, and put on top. Push the dough rims together, closing off the inner mixture.
- * Bake the cake for 30 minutes
- * Brush some milk on top and scatter some almond shavings on top.
- * Bake the cake for another 10 minutes, until the almonds start changing colour.
- * Take the cake out of the oven and let it cool for 10 minutes inside the cake shape, before removing it.
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