2 (serves 4) SPEKULATIUS STAR CAKE
RECIPE
250 g soft butter 200 g sugar ½ sachet vanilla suger 4 eggs 100 g smetana 250 g spelt flour ½ sachet baking soda Lemon Zest 1 tsp gingerbread spice mix (heaped) butter and flour for the baking tray
Beat the butter, sugar and vanilla sugar until fluffy. Add first the eggs and then the Smetana and mix well. Blend Flour and baking soda and add the mixture to the dough. Then add the lemon zest and ginger bread spice. Butter a rimmed baking tray (ca. 35x27cm/13.8“x10.5“) and sprinkle with flour. Spread the dough flat across the tray and bake for 40 to 45 minutes at 160°C (320°F).
PLUM SAUCE
700g stewed plums 1 tbsp cane sugar 1 vanilla pod 1-2 cinnamon sticks 2 star anise 2 tbsp lemon juice 3 tbsp icing sugar
Heat the plums slowly in their own juice adding sugar, vanilla seeds, cinnamon sticks, star anise and lemon juice in the process. Cut stars in different sizes from the cake and arrange them on plates. Serve warm or cold with powdered sugar and stewed plums. Tip: Use cake leftovers to make a trifle or instead of lady fingers in a tiramisu.
Special Edition Christmas 2013
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