Spiced Butter Cake
A super easy recipe for Sinterklaas. But of course, also delicious on other days. For with coffee or tea, or just in between. Made with Lisa's Choice flour. And it's the very best if you use real butter. Bake the butter cake a day in advance, that way the delicious speculaas flavor becomes even more intense.
Ingredients
Round tin of 18cm, mixer (if desired), brush, oven at 180°C
200 grams of butter, diced
200 grams of Lisa's Choice flour
130 grams of dark brown sugar
pinch of salt
3 teaspoons of speculaas spices
1 egg (beaten)
sliced almonds
Preparation
1. Preheat the oven to 180°C, line the baking tin with parchment paper. Be cautious if using a tin with a removable bottom as the butter might leak in the oven.
2. In a bowl, combine butter, sugar, flour, salt, speculaas spices, and 3/4 of the beaten egg. Mix until a smooth dough ball forms. You can do this with your hands or use a mixer.
3. Evenly press the dough ball flat into the bottom of the tin. You can use damp hands or the rounded back of a spoon to do this.
4. Brush the remaining beaten egg over the top of the dough. Then, sprinkle the sliced almonds on top.
5. Bake the butter cake for 20 minutes in a 180°C oven. The sliced almonds will turn a nice light brown color.
6. Allow the cake to cool and carefully remove it from the tin. Wrap the cake in foil and let it "mature" overnight in the refrigerator. The cake will become slightly firmer, and the speculaas flavor will intensify.
Enjoy!