The Spice Club Speculaas cake

• 250 g butter (plus extra for greasing the baking tin)
• 250 g light brown caster sugar
• 5 eggs
• 250 g almond flour
• 1 tbsp baking powder (gluten-free)
• 2 tbsp The Spice Club Dutch Cookie Mix
• 1 pinch of salt (optional)
• 1 orange (grated peel and juice)
• 2 tbsp almond flakes

Step 1: Prepare

• Preheat the oven to 175°C.
• Grease a 24 cm springform pan with butter and line the bottom with baking paper.

Step 2: Making the batter

• Melt the butter in a pan and let it cool slightly.
• In a large bowl, beat together the light brown sugar and eggs until fluffy.
• Add the almond flour, baking powder, The Spice Club Dutch Cookie Mix and a pinch of salt. Mix well.
• Add the melted butter, grated orange peel and orange juice. Stir everything until smooth.

Step 3: Baking the cake

• Pour the batter into the prepared baking pan and smooth the top.
• Sprinkle the top with the almond flakes.
• Bake the cake in the center of the oven for about 40-45 minutes, or until a skewer inserted in the center comes out clean.

Step 4: Cool and serve

• Remove the cake from the oven and let it cool completely in the pan.
• Serve the speculaas cake with, if desired, a little icing sugar or a dollop of whipped cream.