The speculoos and cream bundt cake is soft, fragrant, delicious, light, and perfect for breakfast dipped in milk or a snack with tea and hot chocolate. Rice flour, powdered speculoos, fresh cream, and this delight will win you over. I had some leftover spiced cookies from other preparations and, just like with the milk and cookies cake (by the way, if you haven’t tried it, remedy that immediately) I decided to grind them into powder and add them to the batter. It was the best choice: the speculoos and cream bundt cake is amazing. Try it!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 7 oz brown sugar
- 1 3/4 cups rice flour
- 1 3/4 oz speculoos cookies (ground into flour)
- 1 cup fresh whipping cream
- 1 packet baking powder
Tools
- 1 KitchenAid Artisan Mixer
- 1 Silicone Spatula
- 1 Kenwood Chopper
- 1 Bowl
- 1 25 cm Bundt Pan
- 1 Cake Tester
Steps
Preheat the oven to 356 °F. Whip the cream until stiff peaks form. In the bowl of the mixer, beat the eggs with the brown sugar until they are light and fluffy. In a separate bowl, mix the dry ingredients: rice flour, baking powder, and cookies ground into flour. Add the dry ingredients to the whipped eggs, alternating with the whipped cream. Gently fold to incorporate everything without deflating the mixture. Pour it into the pan and bake for 40 minutes, but don’t forget to do the baking test with a skewer or an appropriate cake tester. Once the bundt cake is cooked, remove it from the pan and let it cool on a rack. If desired, sprinkle with powdered sugar.
Notes
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