For the Foodblog Swap of July, I made this lovely breakfast cake inspired by the Dutch website of Little Spoon. Stefanie of Little Spoon used a Chai spice mix for her cake which I didn’t have, so I used my speculaas spice mix from the Speculaas Spice Company which I can buy in the UK. It contains cinnamon, clove, ginger and a few other spices as well.
I have used this mix before to make speculaas biscuits and I made speculaas granola with it. I sometimes add it to hot almond milk to give it some extra flavour. You can of course make your own mix, I have added a recipe I found on a Dutch website below.
This summery cake with peach and speculaas spices works really well with lots fruit. The combination of both brings together a great balanced healthy breakfast. You could have this cake of course with your afternoon tea instead…
It didn’t need much to get the kids to eat their breakfast this time! They begged for more, but I wanted to keep some for the next day. I think they -that should say ‘we’, actually – would have finished it in one go! The cake was super fresh at that point, I had left it to cool down only just enough before we had it.
Next time I’ll make this cake with peach and speculaas spices, I want to try to replace the milk with my homemade yoghurt for even more flavour and to add some probiotics to the mix. I recently bought a yoghurt maker and I am loving it. So I am always on the lookout to use some of it in my cooking and baking.
If you like a gluten free recipe I would suggest to completely replace the flour by ground almond. Ground almond forms a great base for a cake. As soon as I have tried it, I will share the result here as well.
Healthier cake with peach and speculaas spices
- 50 grams of ground almond
- 200 grams of wholemeal flour
- 6 tbsp runny honey
- 50 grams of coconut oil
- 2 eggs
- 4 tbsp speculaas spices
- 2 theelepels bakpoeder
- 2 peaches
- pinch of salt
- 200 ml milk
- Bring all the dry ingredients together in a bow and mix together: ground almond, flour, spice mix, baking powder and salt.
- Add the honey, the eggs and the coconut oil. If the honey and/or the coconut oil isn't runny warm it up slightly in the microwave and add it to the mix afterwards.
- Mix well.
- Add the milk and mix again.
- Line a cake tin with baking paper, or grease with butter or oil and dust with flour before adding the mixture to the cake tin.
- Peal the peaches and slice into parts. Arrange the parts on top of your cake, press in the mixture only gently.
- Bake your cake for 40 minutes on 180 º C.
from More Than Just Carrots
To make your own speculaas spices (from Zelfmaakrecepten):
Just gound and mix together these lovely spices:
- 30 g cinnamon
- 10 g clove
- 10 g nutmeg
- 5 g anise seeds
- 1 g ground ginger
- 5 g coriander seeds
- 5 g white pepper