Bundt cake with speculoos

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 200 g Butter Speculoos
  • 250 g soft butter or margarine
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 7-10 Tbsp Peel of 1 untreated orange
  • 500 g Flour
  • 1/8 l Milk
  • 1 package Baking Powder
  • 1 pack of Cake glaze (cocoa+vanilla 2x100g)
  • 4 red Beleg cherries
  • 2 candied orange slices
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Chop the speculoos into small pieces. Cream fat, sugar and vanillin sugar. Stir in eggs one after the other. Add orange zest. Mix flour and baking powder, alternating with the milk.

  2. 2

    Fold in speculoos. Grease a pancake tin (22 cm Ø; contents approx. 2 litres) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 60-70 minutes.

  3. 3

    Remove the cake and let it cool down a little. Turn over on a kitchen grid and let it cool down. Melt both cake glazes in a hot water bath. Spread the dark icing on the cake with a brush.

  4. 4

    Run light-coloured glaze over it. Quarter the orange slices. Halve the cherries and decorate the cake with them. Let it set. Makes about 20 pieces.