Delicious speculaas/Biscoff cake with a layer of gooey marzipan in the centre.
Saint Nicholas Day or the Feast of Saint Nicholas is a Christian festival celebrating Saint Nicholas. The feast is loved by children as it comes with gifts and sweets.
In Belgium the feast is celebrated on the morning of the 6th December. Young children put their shoes in front of the chimney and sing songs. Often they put carrots in their shoes as a gift to St. Nicholas’ horse, named Schimmel. The next morning they find presents, toys and sweets in their shoes if they have behaved well. A few favourite treats around this period; speculoos cookies, marzipan, chocolate, tangerines,…
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Let’s bake a cake for Saint Nicholas day!
Where I live we have a very famous delight, named “gevulde speculaas”. It’s an indulgent soft cookie, flavoured with “speculaas” spices, which includes a centre of sweet almond paste.
As the flavours pair so well, I combined them in this cake. Same flavours, a little different, but even better!
Happy Saint Nicholas Day! Happy baking!
Speculaas/Biscoff – Marzipan Cake
vegan, soy free
1 ½ cup spelt flour (can sub wheat flour)
½ cup coconut sugar or moscovado/brown sugar (use ¾ cup for a sweeter cake)
1 tbsp speculaas/biscoff spices
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
¾ cup almond milk (or non-diary milk of choice)
½ cup neutral oil (rapeseed oil used)
1 tsp vanilla extract
1 tsp apple cider vinegar
200 grams vegan marzipan
Lightly dust the working surface with flour. Roll out the marzipan into a circle with a diameter 1 cm smaller than the cake tin.
Preheat the oven to 180° Celsius. Lightly grease a cake tin (17-18 cm in diameter) with oil and dust with flour.
Mix the dry ingredients in a bowl. In another bowl mix the wet ingredients (except the apple cider vinegar).
Combine wet and dry ingredients. Quickly mix in the apple cider vinegar.
Pour half of the batter in the prepared cake tin. Place the marzipan on top and pour over the remaining batter. Place the almonds on top, making a circular pattern.
Bake for 35-40 minutes or until a wooden skewer comes out clean.
Remove from the oven and cool for 10 minutes in the tin. Cool down completely on a wire rack. Dust with icing sugar.
If you cannot find speculaas spices, you might try subbing with pumpkin pie spices. Not completely the same, but still a yummy cake.
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