This our favorite spiced layer cake. The layers are soft, flavorful, and stay tender for days. When we were developing this recipe, we had a few things in mind to ensure it was perfect. First, as always with our cakes, we wanted it to be ultra-moist. We also wanted it to be warmly spiced cake with tons of flavor. This cake is all that and more. It is layered with cinnamon, cardamom, and our favorite Delallo fig jam baked right in. The fig jam adds flavor, sweetness and lots of moisture.
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There’s a reason our grandma made the same cheesecake for nearly 40 years. Creamy, not too sweet sweet, and always a favorite at our family gatherings, her cheesecake is truly one of our favorite recipes. In this version, we’re making a small twist to her classic version with the help of Amoretti’s Speculoos Creamy Cookie Spread, and the result is a Speculoos Cheesecake and it might just be one of our new favorite versions.
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We love all of these flavors on their own — pistachio, olive oil, espresso — but together they make such a truly delicious pistachio olive oil cake with espresso cream. The nuttiness from the pistachio, the fruitiness from the olive oil, and the bitterness from the espresso all balance each other to create a cake that is flavorful but not too sweet. The layers are rich but still light. It’s the kind of cake you can finish a slice of and still want another bite.
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