Speculaas cake with plum compote

Speculaas cake with plum compote

Based on 31 ratings
Sponsored

"This cake is easily adaptable; if you don’t like spekulaas spice, just use vanilla, orange zest, or a dash of cinnamon."

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

30 min

Ingredients

2Servings
166⅔ g
plums
50 g
flour
90 g
sugar (divided)
eggs (divided)
33⅓ g
cold butter
133⅓ g
sour cream
tbsp
cornstarch
tbsp
speculaas spice
33⅓ ml
Port wine
33⅓ ml
red wine
star anise
stick
cinnamon
tbsp
water
butter for greasing
MetricImperial

Utensils

mixing bowl, refrigerator, plastic wrap, rubber spatula, oven, springform pan, rolling pin, small saucepan, cutting board, knife

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How-To Videos

basic-shortbread

Basic shortbread

how-to-prepare-plums

How to prepare plums

Nutrition per serving

Cal701
Fat36 g
Protein7 g
Carb79 g
  • Step 1/7

    Mix flour and sugar in a mixing bowl until combined. Add egg and butter, and mix with your hands until a crumbly dough forms. Form into a disc, wrap tightly in plastic, and transfer to the refrigerator to chill for approx. 30 – 60 min.
    • 50 g flour
    • 16⅔ g sugar
    • egg
    • 33⅓ g cold butter
    • mixing bowl
    • refrigerator
    • plastic wrap

    Mix flour and sugar in a mixing bowl until combined. Add egg and butter, and mix with your hands until a crumbly dough forms. Form into a disc, wrap tightly in plastic, and transfer to the refrigerator to chill for approx. 30 – 60 min.

  • Step 2/7

    Meanwhile, make the filling by combining sugar, cornstarch, and speculaas spice in a mixing bowl. Add sour cream and egg and mix to combine. Set aside.
    • 40 g sugar
    • tbsp cornstarch
    • tbsp speculaas spice
    • 133⅓ g sour cream
    • egg
    • mixing bowl
    • rubber spatula

    Meanwhile, make the filling by combining sugar, cornstarch, and speculaas spice in a mixing bowl. Add sour cream and egg and mix to combine. Set aside.

  • Step 3/7

    Preheat oven to 180°C/350°F. Take the dough out of the refrigerator and roll it into a circle roughly the size of the baking pan. Butter the springform pan, then gently press crust into the bottom.
    • butter for greasing
    • oven
    • springform pan
    • rolling pin

    Preheat oven to 180°C/350°F. Take the dough out of the refrigerator and roll it into a circle roughly the size of the baking pan. Butter the springform pan, then gently press crust into the bottom.

  • Step 4/7

    Spread sour cream filling evenly over the crust. Transfer pan to oven and bake at 180°C/350°F for approx. 20 – 30 min.

    Spread sour cream filling evenly over the crust. Transfer pan to oven and bake at 180°C/350°F for approx. 20 – 30 min.

  • Step 5/7

    Meanwhile, pit and slice plums. Add port wine and red wine to a small saucepan over medium-low heat. Add spices and sugar and simmer for approx. 10 min. Add plums and cook for an additional 5 min., then stir in the cornstarch. Remove from heat and set aside.
    • 166⅔ g plums
    • 33⅓ ml Port wine
    • 33⅓ ml red wine
    • star anise
    • stick cinnamon
    • 33⅓ g sugar
    • tbsp cornstarch
    • small saucepan
    • cutting board
    • knife

    Meanwhile, pit and slice plums. Add port wine and red wine to a small saucepan over medium-low heat. Add spices and sugar and simmer for approx. 10 min. Add plums and cook for an additional 5 min., then stir in the cornstarch. Remove from heat and set aside.

  • Step 6/7

    Serve cooled cake in slices topped with plum compote. Enjoy!

    Serve cooled cake in slices topped with plum compote. Enjoy!

  • Step 7/7

    Serve cooled cake in slices topped with plum compote. Enjoy!

  • Enjoy your meal!

    Speculaas cake with plum compote

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