Gevulde speculaas

gevulde speculaas.jpg

"Let whoever think whatever"

Is er een taart of cake wat lekkerder ruikt dan gevulde speculaas? Wat meer herinneringen oproept? Ik denk het bijna niet.
Deze gevulde speculaas is een ware traktatie, zacht maar met een heel licht korstje. De vulling is heerlijk en niet te bitter. Ik denk dat ik deze traktatie nog maar heel vaak moet eten voordat het echt Sinterklaas is.

Recept geïnspireerd door Lekker weten.

Lactose en glutenvrij, 6-8 personen


- 200 g amandelmeel
- 70 g rijstsiroop
- 1 el citroensap
- 1 ei

- 200 g amandelmeel
- 50 g kastanjemeel
- 75 g arrowroot
- 150 g kokosbloesemsuiker
- snuf kaneel
- snuf kardemom
- snuf gember
- snuf zout
- 120 g kokosboter, gesmolten
- 60 ml kokosroom
- 2 eieren
- amandelschilfers om het geheel af te maken

- springvorm 18 cm, ingevet met kokosboter

Verwarm de oven voor op 160 graden en roer alle ingrediënten voor de spijs door elkaar totdat zich een dik mengsel vormt.
Voeg in een andere kom de kastanjemeel, amandelmeel, arrowroot, suiker, kruiden en zout door elkaar. Voeg dan de kokosboter, kokosroom en eieren toe en roer tot een glad beslag. Giet de helft van de beslag in de springvorm en leg dan de spijs erboven op. Voeg dan de andere helft van het beslag toe en bak de speculaas gaar in 40-45 minuten. Maak het geheel eventueel af met wat geroosterde amandelschilfers.

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For us Dutchies, there is nothing better than stuffed speculaas. Especially in the autumn when St Nicholas’s Eve is approaching, a holiday that is basically our version of Christmas, with our very own Santa Claus (St Nicholas) and his helpers (Black Pete). Except, the Christmas we all know now was actually based on St Nicholas here in The Netherlands, and the British figure of Father Christmas.

You may know there is some controversy that has been going on for many years now, about St Nicholas’ “helpers”, due to the history of slavery that influenced their look, and which has negative repercussions for black people here in The Netherlands. But I won’t go into that too deeply here. It’s a heated debate on both sides of the argument, but things are slowly (too slowly) changing.

Stuffed speculaas is the main traditional treat of the holiday. It’s a kind of biscuit made from spices such as cinnamon, ginger and many more. Alongside spice nuts (another Dutch treat), you will see it everywhere in the shops around St Nicholas’ Eve, which is celebrated on December 5th. And just as with every other holiday, you start seeing it earlier and earlier each year.

For many, just the scent of it is enough to make you recall all those holidays from your childhood, and all the presents you got, and the sweets you ate, and the songs you sang. It truly brings you into the mood. If you would ask me what else could bring up so many memories, I honestly wouldn’t be able to tell you.

This stuffed speculaas is a truly a treat. It’s soft, but with just enough of a crunch on the outside. The filling is delicious and not at all bitter. I think I will have to treat myself to this many more times before it’s finally St Nicholas’ Eve. If you’ve never had it before, you must try it at least once.

This recipe is inspired by Lekker Weten.

Lactose and gluten free, serves 6-8 people.


- 200 g almond flour
- 70 g rice syrup
- 1 tbsp lemon juice
- 1 egg

- 200 g almond flour
- 50 g chestnut flour
- 75 g arrowroot
- 150 g coconut blossom flour
- pinch of cinnamon
- pinch of cardamom
- pinch of ginger
- pinch of salt
- 120 g coconut butter, melted
- 60 ml coconut cream
- 2 eggs
- almond flakes, to finish it off

- cake tin, 18 cm diameter, greased with coconut butter

Preheat the oven at 160 degrees, and mix all the ingredients for the filling together, until a thick mixture is formed.
In a separate bowl, mix the chestnut flour, almond flour, arrowroot, sugar, spices, and salt together. Then, add in the coconut butter, coconut cream and eggs, and stir thoroughly until a smooth mixture if formed. Pour half the mixture into the cake tin, and spread out the filling on top. Lastly, pour the other half of the mixture on top and bake the speculaas until done for 40-45 minutes. If you’d like, you can finish it off with some roasted almond flakes.