Speculoos – Bundt cake

Ingredients for 20 servings:

• 200 g butter – speculatius
• 250 g butter/margarine, soft
• 200 g sugar
• 1 packet of vanilla sugar
• 6 m.-sized eggs
• 1 orange(s), untreated, grated peel
• 500 g flour
• 1 packet of baking powder
• 125 ml milk
• 1 pack of cake icing, dark (100 g)
• 1 pack of cake icing, light (100 g)
• Fat and breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely crumble the speculatius biscuits (place them in a freezer bag and roll them over with a rolling pin). Beat the butter, sugar, and vanilla sugar until fluffy, then stir in each egg one at a time. Add the grated orange zest. Mix the flour with the baking powder and stir in alternately with the milk. Fold in the speculatius biscuits. Grease a 22 cm diameter Bundt cake tin (approx. 2 l capacity) and sprinkle with breadcrumbs. Pour in the batter and smooth it out. Bake in a preheated oven at 175°C (150°C fan-assisted oven) for approx. 1 hour. Let the cake cool slightly. Then turn out onto a wire rack and let cool. Melt both glazes in a hot water bath. Spread the dark glaze over the cake, then run the light glaze over it in stripes so that the dark glaze is still visible. Let it dry.