Origin: BelgiumSpeculoos is a nutty, buttery, sweet, dense paste made from shortcrust biscuits. Its full of flavour and goes well with, well, pretty much anything. I had a banana budin last week that slightly resembled the richness and aroma of Speculoos paste and I thought I have to try using Speculoos on my next batch of baking. So here we are, speculoos cake muffins !
Recipe
Yield: 12 cake muffins
Ingredients:
-225 gms plain flour
-225 gms icing sugar
-2 tbsp lemon juice (one lemon)
-225 gms butter
-4 eggs
-1 tspn baking powder
Instructions:
-Preheat over to 180 C
-Separate eggs
-Cream the butter and sugar until light and fluffy, add yolks and blend well
-Add flour, lemon juice and speculoos and mix well
-Beat the egg whites until you can form soft peaks (the secret of any good sponge cake is getting tons of air into it)
-Add the eggwhites in three steps, trying to keep the batter as light and airy as possible
-Fill tins until half full, bake for about 15-18 minutes. (you can check that they're cooked through by putting a toothpick, if it comes out clean, then theyre perfect!).
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