Which spices to use?
The spices are what make this cake so special. I used mixed spice (quatre-épices), which you'll find easily in the supermarket. This blend usually contains pepper, nutmeg, clove and ginger or cinnamon. It brings a subtle warmth that pairs beautifully with the caramelised flavour of speculoos.
If you don't have any on hand, here's a quick homemade version, softer and better suited to desserts:
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp ground clove
Mix it all together and keep it in a small sealed jar. It'll also come in handy for your pancakes, compotes or autumn crumbles.
And the special speculoos blend?
In Belgium and the Netherlands, there's a spice blend made especially for speculoos. More complete than mixed spice, it combines cinnamon (by far the main one) with nutmeg, clove, ginger, cardamom, aniseed and sometimes a touch of white pepper. That's what gives the biscuits their unmistakable taste. If you can find it, use it in place of mixed spice: your cake will taste even more of speculoos.
To make it yourself, simply add ½ tsp cardamom and a pinch of ground green aniseed to the quick version above.
Which speculoos spread to choose?
I recommend a smooth speculoos spread: it blends in easily and gives an even batter. The crunchy version works too, and even adds little biscuit flecks through the crumb.
If your spread is very firm, warm it for a few seconds in the microwave so it mixes in more easily.
How to tell if the cake is done
After 40 minutes, insert a knife into the centre of the cake: it should come out clean, or with just a few crumbs. Since every oven is different, I'd check from 35 minutes. If the top is colouring too quickly, cover it with foil and keep baking.
My ideas for decorating it
This cake is delicious plain, but a little indulgent touch makes it even more irresistible. I went for the simplest option: a drizzle of speculoos spread, melted for a few seconds in the microwave and poured over the cooled cake. It's quick, it stays on theme, and it needs no extra ingredients.
I could have made a mascarpone frosting, but I find it a little too heavy for this cake, and it adds to the prep. But it's up to you! If you like richer desserts, it works very well too.
For more crunch, scatter crushed speculoos biscuits on top. And for an even lighter version, a simple pinch of cinnamon is enough.
Personally, I love serving it with a hot coffee — the spices come through even more!
How to store the speculoos cake
Once cooled, wrap it in cling film or place it in an airtight container. It keeps for 4 to 5 days at room temperature. It's even better the next day: the spices have had time to develop and the crumb becomes even softer.
You can also freeze it, whole or in slices. Just take out a slice the night before for a homemade snack ready in no time!
