I still have a couple of jars of Speculoos paste left from my trip to Amsterdam so I have been looking online for recipes. I have come across a couple of cheesecake recipes using it but nothing really grabbed me. It has been ages since I did anything exciting with brownies so then the thought hit me – cheesecake marbled brownies are something I have been meaning to make for ages, but what if that cheesecake was Speculoos/Speculaas paste based? So it happened:
On to the recipe, if you fancy making these at home.
For the brownie bit:
- 185g unsalted butter
- 200g decent chocolate (I use one bar of Green and Blacks dark and one milk)
- 85g plain flour (regular or gluten-free Doves Farm)
- 40g cocoa powder
- 3 large eggs
- 275g golden caster sugar
For the cheesecake bit:
- 400g full fat cream cheese
- 125g caster sugar
- 2 large eggs
- 150g Speculoos biscuit paste (optional – these are pretty good as just cheesecake brownies, if you prefer)
- Cut butter into cubes and put into a pyrex type bowl with the chocolate (broken into small pieces) Melt them together by putting the bowl over a pan of simmering water but make sure the water doesn’t touch the bottom of the bowl. Stir occasionally until they are combined. You can also do this by shoving it in the microwave but watch it really closely because chocolate burns easily. Leave the melted mixture to cool to room temperature.
- While it is cooling – put all the ingredients for the cheesecake bit into a bowl and whisk until fluffy and fully combined. Leave in the fridge until you are ready to use it
- Pre-heat the oven to 160c. Line your tin with tin foil or baking parchment. I use a tin that is about 6 x 12 inches.
- Break the eggs into your bowl and add in the golden caster sugar whisk on high until light and thick and creamy – it should become pale and double in volume. It takes a while and is the most important step, this is what makes them light.
- Pour the cooled chocolate mixture in, then gently fold together with a spatula.Be careful not to knock the air out.
- Add in the sifted cocoa and flour mixture and fold in really gently until just combined. If you are making regular brownies, now would be the time to add in chopped up chocolate bars and whatever else you fancy.
- Pour the three-quarters mixture into the tin and push it out into the corners making sure it is even. Then add the cheesecake mix on blobs with a spoon. Add the remaining brownie mix in dollops with a spoon and then bang the tin hard a couple of times on the kitchen side to level it out. Use a skewer to marble the mix. Pop it in the oven. Bake for 25-30 minutes or so. To test if it is done shake the tin a bit, it shouldn’t wobble like jelly. I find the skewer test a bit redundant for brownie making because if it comes out clean you have probably over cooked them
- Leave them until they are totally cold and the cheesecake sets properly
- Store in the fridge because the cheesecake bit.
Hurrah! It was my birthday on Friday. Happy Birthday to me and what a very happy birthday it was. I had some friends over on Friday night to christen our new house and celebrate. I am still recovering – best night ever and all that. I don’t think I have had a birthday cake since I lived at home 15 years ago so I decided this year that I would make my own (with help from A on the washing up). And, if I have to make my own birthday cake I am going to make it both amazing and offensive. I give you the amazing FUCK cake.
I used this chocolate, caramel and vanilla ombre cake recipe from BBC Good Food but sandwiched it with homemade salted caramel sauce (the usual Nigella recipe) – it was pretty tasty and I think the ground almonds made it particularly moist. Also when you cut it, you get impressive layers. Yay!
The biggest challenge was finding the multicoloured strands/sprinkles – weirdly everywhere was out of stock. I could find metallic ball ones and pink ones (because baking is only for little girls or something – URGH) but not the basic kind. Found them eventually and used letter cookie cutters placed onto the chocolate ganache to make the letters.
The best endorsement of this cake came from a Christian school friend who said: “I’m offended by a chocolate cake. Well this is definitely a first!!!!” – My work here is done, people. Done.
For part 2 of my Dutch cupcake series, I made stroopwafel cupcakes. Stroopwafels are those delicious biscuits with caramel in the middle that come from the Netherlands or Starbucks or a corner shop in Mile End. Sainsbury’s in Tooting sell them. They are usually best served warmed over a cup of coffee or made into a cupcake. I made a cinnamon sponge, with a caramel core and cinnamon and caramel icing topped with a mini Stroopwafel. Served in a Delft blue cupcake case – very Dutch, ja?
Anyway, on to the recipe (makes 12 big-ish ones)
For the sponge:
- 200g softened butter
- 200g self raising flour
- 200g soft brown sugar
- 3 large eggs
- 1tsp cinnamon
For the caramel filling:
- 2 quantities of Nigella’s salted caramel sauce making it with just enough salt to cut away the sweetness but not enough to be fully salted caramel (hold some back for the icing and decorating)
For the icing:
- 80g butter, softened
- 400g icing sugar, sieved
- 3 tablespoons milk
- 100g of the salted caramel
- 1 tsp cinnamon
- Mini stroopwafels or chunks of the big ones
- Preheat the oven to 170c and line a muffin tin with 12 good size cupcake cases
- Cream together the butter and sugar until pale and fluffy
- Add the eggs, one at a time and beat really well after each one. Pro Tip: making sure the eggs are at room temperature will stop it curdling but if it does add a tablespoon of the flour to bring it together
- Sift together the flour and cinnamon and add this gradually and fold in until just combined
- Fill your cases to about two-thirds full
- Bake for 18 minutes or until they spring back when touched. Leave to cool slightly before putting on to a cooling rack.
- When the cakes are totally cold core out the middle and fill with the caramel.
- For the icing cream the butter and caramel until it is really really soft and add a small amount of the icing sugar and the cinnamon (taste as you go to see if you need more). Keep adding icing sugar slowly, adding milk in between additions to moisten the mixture if you need to. Add more icing sugar if it is too sloppy or buttery. Beat until fluffy and smooth.
- Pipe it on to the cakes
- Get a disposable icing bag and add a few tablespoons of caramel, cut the very tip off and drizzle over the cakes and finish with a mini-stroopwafel
These got really good reviews in my office and lots of happy noises.
The week before last I was in Amsterdam. I was mainly working but I did manage to visit a supermarket and stock up on some amazing Dutch delicacies. I have a bit of a thing about Speculaas biscuits (or Speculoos, depending on your country) and I have been hankering after a jar or three of Speculoos paste for ages although I hear you can buy it in Waitrose. So I came back with a suitcase full and OMG it is so tasty. It is like Nutella but make of ground up biscuits, I am not sure you are supposed to just spoon it out of the jar but yeah… it happened.
Anyway, to stop myself just scoffing the lot, I decided to make Speculoos/Speculaas cupcakes. I had seen a few recipes online (mainly in French) but in the end just made something up. They turned our pretty well:
So here we go (if you want to bake along at home)
For the cake:
- 100g softened butter
- 150g Speculoos paste
- 200g sifted self-raising flour
- 200g soft brown sugar
- 3 large eggs
For the icing:
- 100g butter softened
- 100g Speculoos paste
- 400g icing sugar
- drop of milk (if needed)
- Speculaas/Speculoos biscuits
- Pre-heat the oven to 160c and line a muffin tray with about 12 large cupcake cases
- Cream together the butter and Speculoos paste until totally combined
- Add in the sugar and cream together until light and fluffy
- Add the eggs in one at a time mixing thoroughly after each one
- Add in the sifted flour and fold in until just combined
- Fill the cupcake cases about 2/3 full (I use an ice-cream scoop for this to make sure they are all the same size)
- Bake for about 18 – 20 minutes or until they are springy to the touch
- Allow to cool properly before icing or it melts or slips off
- For the icing, cream together the butter and Speculoos paste and add the icing sugar in batches. Add a drop of milk if needed to keep it smooth.
- Pipe on to the cakes and add a shard of speculaas biscuit to decorate.
So tasty. I also made Stoopwafel cupcakes! Post to follow.
I invented a new cupcake – a totally new one, I think, that no-one has ever done before. I present to you the Clover Club cupcake. A clover club is a delicious cocktail first given to me by an amazingly lovely woman called Kat. It is made with gin, raspberries, lemon and egg white and tastes like summer, alcoholic summer. So for Kat’s housewarming I thought Clover Club cupcakes needed to be a thing. I made a raspberry sponge and then put a gin and lemon drizzle on top, with lemon cream cheese icing and a very alcoholic raspberry and gin coulis.
If you want to try this at home here is the recipe (don’t eat them all – you will get a hangover)
For the cake:
- 200g unsalted butter softened
- 200g golden caster sugar
- 200g self raising flour
- 3 medium eggs
- 1 small punnet of raspberries washed and patted dry with kitchen paper
For the drizzle
- 80g sugar
- juice of 1.5 lemons
- 2 tbsp gin
For the icing
- 200g full fat Philadelphia
- 200g butter
- 500g icing sugar
- 2 tbsp gin (feel free to use more and add more icing sugar)
- 1 punnet of raspberries
- 3 tbsp caster sugar
- 2 tbsp gin (or much more if you want to knock people out)
- Preheat the oven to 175˚C/gas 4. Start with the icing, beat butter until creamy and then add the cream cheese straight from the fridge and mix in the bowl until smooth.Add in icing sugar, lemon juice and gin and beat until smooth. Do not over beat because cream cheese icing can split. Put it back in the fridge to chill until a bit set.
- For the cupcakes, cream butter, sugar in a bowl. Whisk in beaten eggs on by one mixing thoroughly after each addition, sift in flour and fold it in carefully until just combined. Spoon batter into muffin cases in a muffin tray. Drop 3 raspberries into each cupcake. Bake for 15 minutes, until golden brown.
- For the coulis, put the raspberries, sugar, water and gin in a small pan over a low head. Cook until the raspberries breakdown and it is nice and thick. Strain the coulis through a sieve to remove the seeds. I then added more gin and reduced it again, for funs.
- For the drizzle, combine the lemon juice, sugar and gin and mix well
- Once the baked cupcakes have cooled for 10 minutes, spoon sugar syrup while over the top while they are still slightly warm and allow to cool totally.
- Pipe the icing onto each cupcake. Put the coulis into a plastic bag and remove the very corner and drizzle over the top. Finish with a raspberry.
I also made some more gin and tonic ones for the party – the recipe for those is a few blog posts back.
Coming soon – I spent the a couple of days in Amsterdam so I have speculoos paste and biscuits and stroopwafels to turn into cupcakes.