Spiced Cake from Gingerbread and Speculoos Scraps
Cake
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Cook Time
1 h 10 min
Servings
1
Difficulty
Easy
Prep Time
20 Min
Description
This spiced cake made from gingerbread and speculoos scraps is an ideal recipe for using up leftovers during the Christmas season. The Thermomix® makes preparation quick and easy. The cake is moist, aromatic, and perfect as a dessert or with coffee. It is suitable for anyone who loves Christmas flavors and is looking for an uncomplicated baking idea.
Ingredients (11 ingredients)
-
300 g Gingerbread and/or speculoos scraps
-
250 ml Milk (or oat/almond milk)
-
2 Stück Eggs
-
80 g Sugar
-
120 g Sugar
-
100 g Ground nuts (hazelnuts or almonds)
-
1 Päckchen Baking powder
-
1 TL Cocoa
-
1 TL Cinnamon
-
50 g Melted butter
-
50 g Neutral oil
Preparation (5 steps)
Chop the cookies
Place 300 g gingerbread and/or speculoos scraps in the mixing bowl and chop for 10 sec/speed 6. If necessary, push down with the spatula and repeat the process.
Soak the cookies
Add 250 ml milk (or oat/almond milk) to the chopped cookies in the mixing bowl and stir for 10 sec/speed 3 Reverse. Then let it soak in the mixing bowl for 10 minutes.
Add liquid ingredients
Add 2 eggs, 80-120 g sugar (depending on the sweetness of the cookies) and 50 g melted butter or neutral oil to the soaked cookies in the mixing bowl and stir for 20 sec/speed 4.
Add dry ingredients
Add 100 g ground nuts (hazelnuts or almonds), 1 packet baking powder, 1 tsp cocoa (optional) and 1 tsp cinnamon (optional) to the mixing bowl and stir in for 20 sec/speed 4 Reverse.
Bake the batter
Pour the batter into a greased loaf or springform pan and bake in a preheated oven at 175 °C top/bottom heat for approx. 45–50 min. Don't forget to do the chopstick test!
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Rye
- Barley
- Oats
- Spelt
- Eggs
- Milk
- Almonds
- Hazelnuts
- Walnuts
- Cashews
- Pecans
- Brazil Nuts
- Pistachios
- Macadamia Nuts
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