Apple, Raisin and Speculoos Cakes

Ingredients

• 150 g Golden raisins (Soak in rum for 15 min)
• 30 ml White rum (At room temperature)
• 2 unités Apples (Peeled and diced into ~0.5 cm cubes)
• 100 g Unsalted butter (Softened in the microwave on low power)
• 120 g Granulated sugar
• 1 unités Egg yolk
• 2 unités Whole eggs
• 150 g All‑purpose flour
• 30 g Cornstarch (Maïzena)
• 5 g Baking powder (About 1 tsp)
• 100 g Speculoos biscuits (Coarsely crushed)
• 100 ml Whole milk
• 20 g Butter for greasing the rings (To grease then flour the molds)
• 10 g Flour for dusting the rings
• 20 g Powdered sugar (For dusting as a finish)

Instructions

1. Raisin maceration

   Combine the golden raisins with the rum in a small bowl and let them macerate for at least 15 minutes.

   Time: PT15M

2. Apple preparation

   Peel the apples, cut them into ~0.5 cm dice and set aside in a bowl.

   Time: PT10M

3. Soften the butter

   Melt the butter in the microwave on low power in 10‑second intervals until it reaches a paste‑like consistency.

   Time: PT2M

4. Mixing sugar and butter

   In the large bowl, add the granulated sugar to the softened butter and whisk until the mixture is pale and fluffy.

   Time: PT5M

5. Incorporating the eggs

   Add the egg yolk then the whole eggs to the previous mixture and whisk again until homogeneous.

   Time: PT3M

6. Adding the dry ingredients

   Sift the flour, cornstarch and baking powder together, then fold them into the mixture with the whisk until a smooth batter forms.

   Time: PT5M

7. Incorporating the speculoos

   Add the coarsely crushed speculoos to the batter and gently fold with a spatula.

   Time: PT2M

8. Adding the raisin‑rum mixture, milk and apples

   Pour the macerated raisins, the milk, then the apple dice into the batter. Gently fold with a spatula until evenly distributed.

   Time: PT4M

9. Preparing the baking rings

   Grease the inside of each 8 cm ring with a small piece of butter, then lightly flour. Place the rings on a tray lined with a baking sheet.

   Time: PT5M

10. Filling the rings

    Fill each ring two‑thirds full with batter using a piping bag without a tip (open the end wide enough).

    Time: PT5M

11. Baking

    Preheat the oven to 180 °C. Place a silicone baking sheet on top of the rings, then two additional baking trays to achieve a flat surface. Bake for about 45 minutes.

    Time: PT45M

    Temperature: 180°C

12. Unmolding and cooling

    Remove the top trays, carefully peel off the silicone sheet, then release the rings with a knife blade. Slide the cakes onto a rack to cool completely.

    Time: PT10M

13. Finishing

    Dust the tops of the cakes with powdered sugar and arrange them on a serving platter.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

28 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Golden raisins: Golden dried raisins, Dried blueberries
• Instead of White rum: Amber rum, Apple juice (for non‑alcoholic version)
• Instead of Apples: Pears, Granny Smith apple
• Instead of Unsalted butter: Vegetable margarine, Avocado puree (for vegan version)
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Egg yolk: Liquid egg yolk
• Instead of Whole eggs: Organic chicken eggs, Duck eggs
• Instead of All‑purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Speculoos biscuits: Shortbread biscuits, Waffle cookies
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Butter for greasing the rings: Vegetable oil
• Instead of Flour for dusting the rings: Fine semolina
• Instead of Powdered sugar: Sifted powdered sugar

Equipment Needed

• Mixing bowl (large)
• Whisk
• Silicone spatula
• Fine sieve or strainer
• Kitchen scale
• Microwave
• Piping bag (without tip)
• 8 cm baking rings (9‑10)
• Baking sheet
• Silicone baking sheet
• Oven
• Cooling rack
• Kitchen knife
• Cutting board

Critical Steps — Do Not Skip

• Macerating the raisins in rum
• Softening the butter without liquefying it
• Sifting the dry ingredients
• Baking with silicone sheet and extra trays for a flat top

Chef Tips from the Video

• Use slightly tart apples (such as Granny Smith) to contrast with the sweetness of the speculoos.
• For a spicy note, add a pinch of cinnamon or nutmeg to the sifted flour.
• Serve warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrap each cake individually then freeze for 2‑3 months.

Room temperature: At room temperature, they keep for 1‑2 days (not recommended for texture).

Make-Ahead Tips

• Macerate the raisins the day before for a stronger flavor.
• Prepare the batter and keep it in the refrigerator for 2 hours before baking.
• The cakes freeze very well; warm them slightly before serving.