Sinterklaastaart (Dutch Saint Nicholas Spiced Almond Cake)
Why this recipe works
- Tender almond crumb: Ground almonds add moisture and a gentle richness, while plain flour and baking powder keep the cake light enough to slice cleanly.
- Warm spiced flavour: Speculaas spice and dried orange zest give the sponge its recognisable Dutch festive character, with warmth, sweetness and a citrus edge.
- Bright fruit glaze: A thin apricot jam glaze adds shine and a lightly tangy finish that balances the buttery almond sponge.
Get the most out of this recipe
Timing notes
- Cool before glazing: Let the cake cool completely before brushing on the jam so the glaze sets neatly instead of soaking in unevenly.
- Best texture for serving: Serve at cool room temperature; chilled cake can taste firmer and less aromatic.
Authenticity notes
- Sinterklaas baking: The spice profile links this cake to Dutch Sinterklaas-season baking, where speculaas-style spices are a familiar flavour.
- Serve simply: Coffee or tea is the natural pairing, keeping the focus on the almond crumb, spice and glossy apricot finish.
Ingredient notes
- Speculaas spice: Speculaas spice typically brings cinnamon-led warmth with supporting sweet spices, giving the cake its distinctive Dutch character.
- Ground almonds: Use fresh, finely ground almonds for the most even crumb; older nuts can taste flat or slightly stale.
- Apricot jam glaze: Choose a smooth apricot jam or warm and loosen it well before brushing, so the glaze sits in a thin, even layer.
Make-ahead tips
- Bake ahead: The cake can be baked in advance and stored airtight; glaze it once cool, or shortly before serving for the neatest finish.
- Freeze in slices: Freeze well-wrapped slices after baking, then defrost at room temperature before serving.
- Good the next day: The almond crumb holds moisture well, so the cake remains suitable for next-day serving if stored airtight.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a 23 cm cake tin and line the base if you like for easier release.
- In a mixing bowl, beat the butter and caster sugar until pale and fluffy. This should take about 3 to 4 minutes with a whisk or hand mixer.
- Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it might split, keep going; it will come back together once the dry ingredients are added.
- In a separate bowl, whisk together the ground almonds, plain flour, baking powder, fine sea salt, speculaas spice mix and dried orange zest. Fold the dry mixture into the batter just until no dry patches remain.
- Scrape the batter into the tin and level the top. Bake for 40 to 45 minutes, until the cake is risen, fragrant, and a skewer inserted into the centre comes out clean.
- Cool the cake in the tin for 10 minutes, then turn out onto a cooling rack. Leave to cool completely before glazing so the glaze sets neatly.
- Warm the apricot jam in a small saucepan over low heat until fluid, 1 to 2 minutes. Brush a thin layer over the top of the cooled cake, then leave for 2 to 3 minutes to set before slicing.
Recipe notes
Tips
- For the lightest crumb, make sure the butter is properly softened and beat it with the sugar until noticeably paler and airy before adding the eggs.
- If serving anyone who is pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark and bake the cake until a skewer comes out clean.
Substitutions
- Replace Speculaas spice mix with Chinese five spice powder for a different, anise-led spicing.
- Replace Apricot jam with Apricot jam thinned with a splash of water in the pan for an extra-glossy, brushable glaze.
Storage
- Refrigerate up to 5 days
- Store in an airtight container. For the best texture, keep at cool room temperature for up to 3 days, or refrigerate up to 5 days and bring to room temperature before serving. Freeze slices well wrapped for up to 2 months; defrost at room temperature.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 20min (20min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Almonds Eggs Gluten Milk Wheat
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