Gevulde Speculaas
Gevulde Speculaas is a traditional Dutch spiced almond cake, perfect for the holiday season. It features a rich, buttery speculaas cookie crust filled with a sweet almond paste and baked until golden brown. This recipe creates a delightful balance of warm spices and nutty sweetness.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 609 kcal
Allergen information: may contain eggs, En:Nuts, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
speculaas dough
- 250 gall-purpose flour
- 150 gbrown sugar
- 175 gunsalted butter, cold, cubed
- 10 gspeculaas spice mix
- 5 gbaking powder
- 0.5 tspsalt
- 2 tbspmilk
almond paste
- 200 galmond flour
- 200 ggranulated sugar
- 1 pcsegg, large
- 1 tsplemon zest
- 0.5 tspalmond extract
topping
- 1 pcsegg yolk, for brushing
- 10 pcsalmond, whole, blanched
Equipment
20x20 cm baking pan · food processor · rolling pin · spatula · parchment paper · mixing bowls · whisk
The method
Step by step
- 1
Combine the almond flour, granulated sugar, egg, lemon zest, and almond extract in a bowl.
About 5 min
Cook’s note: Ensure the almond flour is finely ground for a smooth paste.
- 2
Mix thoroughly until a firm almond paste forms, then cover and set aside.
Cook’s note: If the paste is too dry, add a tiny bit more egg or water, a few drops at a time.
- 3
In a large bowl, whisk together the all-purpose flour, brown sugar, speculaas spice mix, baking powder, and salt.
About 2 min
- 4
Add the cold, cubed unsalted butter to the dry ingredients.
- 5
Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs.
About 5 min
Cook’s note: Avoid overworking the dough to keep it tender.
- 6
Add the milk and mix until a cohesive dough forms.
About 2 min
Cook’s note: Do not knead the dough excessively.
- 7
Divide the speculaas dough into two equal portions, wrap them in plastic, and refrigerate for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough makes it easier to handle and prevents spreading during baking.
- 8
Preheat your oven to 175°C (350°F).
About 10 min
- 9
Lightly grease a 20x20 cm (8x8 inch) baking pan or line it with parchment paper.
About 1 min
- 10
On a lightly floured surface, roll out one portion of the speculaas dough to fit the bottom of the prepared pan.
About 3 min
Cook’s note: Aim for an even thickness.
- 11
Press the rolled dough evenly into the bottom of the pan.
About 1 min
- 12
Roll the almond paste into a square that fits on top of the bottom speculaas layer, leaving a small border.
About 3 min
Cook’s note: You can also press it directly into shape in the pan.
- 13
Place the almond paste layer onto the bottom speculaas dough.
- 14
Roll out the second portion of speculaas dough to fit over the almond paste layer.
About 3 min
- 15
Carefully place the top speculaas dough over the almond paste and gently press down to seal the edges.
About 1 min
- 16
Whisk the egg yolk with a teaspoon of water to create an egg wash.
About 1 min
- 17
Brush the top of the gevulde speculaas with the egg wash.
About 1 min
Cook’s note: This gives it a beautiful golden shine.
- 18
Arrange the whole almonds decoratively on top of the egg-washed surface.
About 1 min
- 19
Bake for 25-30 minutes, or until the top is golden brown and cooked through.
About 30 min
Cook’s note: The exact baking time may vary by oven.
- 20
Remove from the oven and let it cool completely in the pan before slicing and serving.
Cook’s note: Cooling is essential for the speculaas to set and prevent crumbling.
Per serving
Nutrition
- Calories
- 609.4kcal
- Protein
- 10.2g
- Carbs
- 73g
- Fat
- 32.6g
- Fibre
- 3.6g
- Sugar
- 44.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store gevulde speculaas in an airtight container at room temperature.
Gevulde speculaas is best enjoyed at room temperature.
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