Apple speculoos cakes
When the days get shorter and the temperature drops, I always have an craving for gingerbread. Just as a cookie, as a spice nut or — like here — as a cake (or cupcake). You can make these apple speculaas cakes in no time and they are really delicious.
Incidentally, the nutritional values are not even very bad ... because the topping is made from whipped cream (instead of butter cream or pastry cream) it is nice and airy. And the apple makes it all nice and fruity!
You can bake 6 cakes or 12 cupcakes with this recipe.
Ingredients:
- 300 gr wheat flour
- 2 tsp baking powder
- 1 apple, diced
- 120 gr (brown) sugar
- 4 tsp gingerbread spices
- 120 ml sunflower oil
- 3 eggs
- 150 ml milk
- 2 tsp vanilla extract
- a pinch of salt
For the topping
- 250 ml cream
- 1 sachet cup fix (optional)
- 2 tbsp powdered sugar
- 5 speculaas, crumbled
to decorate
- apple slices
- gingerbread crumbs
- optional: hard caramel decoration
Preparation apple speculoos cakes
Peel the apple and cut it into small cubes. Mix the flour with the baking powder, sugar, gingerbread spices, sunflower oil, eggs, milk, vanilla extract and salt in a large bowl. Stir until you get a smooth batter about as thick as custard.
Meanwhile, preheat the oven to 170°C.
Stir the apple pieces into the batter and pour into a greased baking pan. You can also use a cupcake tin (with papers).
Bake the cakes or cupcakes for about 25 minutes until done and golden. Then let them cool on a wire rack.
Meanwhile, crumble the 5 gingerbread cookies. This is best done in a blender. Mix the crumbs with the whipped cream, the icing sugar and the whipping fix. Now whip the whipped cream stiff and put it (if necessary) in a piping bag.
When the speculaas tarts have cooled down, you can decorate them with the speculaas whipped cream, some apple slices and speculaas crumbs. I also made caramel decorations for the occasion, but this is of course optional. Enjoy your dinner!
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