Carrot cake is always a huge favourite in my household and, after being send a sample of vandotsch Speculaas Spice Mix to try, I thought I’d treat my husband today and make him his favourite cake but with this added flavour twist.
For those that don’t know what speculaas spice is; it’s a blend of cinnamon, cloves, ginger and other spices originally from Dutch bakers that are traditionally used to flavour biscuits. Based on his Dutch grandmothers’ sweet tasting spice mix the founder of The Speculaas Spice Company has now developed his own unique blend in a powdered form which you can add to a variety of ingredients and drinks, which you can buy from their website.
I baked my cake in a Nordicware rose shaped bundt tin today.
For my speculaas spiced sweet potato and carrot cake, you’ll need:
200ml Farringtons cold pressed rapeseed oil
250g Soft brown sugar
3 Eggs, separated
100g Sweet potato, grated
50g Carrot, grated
10ml Lime juice
250g Self raising flour
2.5ml Bi-carbonate of soda
5ml Baking powder
10ml Vandotsch speculaas spice mix
For the frosting:
175g Mascarpone cheese
150g Philadelphia cheese
100g Icing sugar
10ml Vandotsch speculaas spice mix.
2 crushed biscuits, crushed, to decorate
1. Heat your oven to 180℃/160℃ fan.
2. Grease the inside of you bundt tin (I use my Homemade Cake Release recipe to grease mine, then lightly flour the tin, tapping out any excess.
3. In a large bowl, place your oil, sugar and the egg yolks and beat until well mixed.
4. Add the grated sweet potato and carrot along with the lime juice and mix thoroughly.
5. Sift in the flour, bi-carbonate of soda, baking powder and Vandotsch speculaas spice mix and stir to combine.
6. In a clean bowl, whisk the egg whites until they form soft peaks.
7. Fold the egg whites through the cake mix gently until no white areas remain.
8. Tip the cake mix into your prepared bundt tin, making sure you fill all the detail with cake mixture.
9. Bake for 40-45 minutes, until a skewer comes out clean when tested in the deepest part of the cake.
10. Leave the cake in the tin for 10 minutes to cool a little.
11. Turn the cake out onto a cooling rack and leave until cold.
12. For the frosting, beat together the mascarpone and Philadelphia cream cheeses with the icing sugar and Vandotsch speculaas spice mix.
13. Spread the frosting over the cake.
14. Sprinkle with crushed biscuits and serve.
As this cake has a frosting made from mascarpone and cream cheese, the cake must be stored in the fridge to keep it fresh. Remember to remove the cake from the fridge about 10 minutes before serving to allow it to come back to room temperature.
The 25g refill of Vandotsch speculaas spice mix was sent to me free of charge. I was under no obligation to produce or share a recipe using this product. No other payment has been received in respect of this recipe.
