Speculooscake Sinterklaas edition

White bastard sugar, eco WHEAT flour from the mill, speculoos spices, ALMOND shavings, pearl sugar, raising agents: calcium phosphate, sodium carbonate and a pinch of salt.

May contain traces of nuts.

Energy: 1594 kj / 378 kcal
Fats: 2.4g
Of which saturated fat: 0.3g
Carbohydrates: 82.8g
Of which sugars: 55.0g
Fiber: 1.8g
Proteins: 5.0g
Salt: 0.9g

What do you need?
- 2 eggs
- 100 grams of butter
- 40 ml of water

Do it yourself
Preheat the oven to 170 degrees. Beat the butter in a mixing bowl. Add the speculooscake mix to this and mix it together a bit. Add the eggs and water one at a time. Mix this into a batter. Pour the batter into the wooden baking tin lined with baking paper. Sprinkle the sugar pearls and almond shavings over this. Bake the cake in the preheated oven for about 45 minutes. To check if the cake is cooked, insert a wooden skewer into the center of the cake. If it comes out dry, the cake is done. Let the cake cool down and enjoy your homemade gingerbread cake.