Speculaas cake with plum compote

Speculaas cake with plum compote

Based on 31 ratings
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"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
MetricImperial
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

Utensils

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

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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