Ingredients
Cake:
- 220 g margarine or unsalted butter softened
- 120 g Lotus Biscoff spread
- 220 g caster sugar
- 4 large eggs room temp
- 220 g self raising flour
Biscoff buttercream:
- 100 g unsalted butter softened
- 250 g icing sugar sifted
- 100 g Lotus Biscoff spread
- 30 ml milk
Drip and topping:
- 30 g Biscoff spread
- 3 Lotus Biscoff Biscuits halved evenly
Instructions
For the cake
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Preheat the oven to 180C/160C (fan) and line a 3lb loaf tin with non-stick baking paper
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In a large mixing bowl, using an electric whisk, beat the margarine, Biscoff spread and caster sugar until light and fluffy
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Whisk in the eggs until just combined
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Fold in the flour using a wooden spoon or rubber spatula until no streaks of flour remain
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Scoop the mix into your prepared loaf tin and smooth it out evenly
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Bake in the oven for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Allow the cake to cool fully before moving onto the next steps
For the icing
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In a large mixing bowl, beat the butter until creamy
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Gradually add in the icing sugar a third at a time, whisking until combined each time
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Add in the Biscoff spread and whisk until combined, then gradually add the milk until you reach your desired consistency
For the drip
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Melt the Biscoff spread in the microwave in 20 second bursts, stirring until runny and smooth
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Pop it in a piping bag fitted with a small round nozzle or cut a small hole in the bottom of the piping bag about 2mm wide
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Drip the Biscoff spread all the way around the edge of the cake (see the video below for extra guidance)
Add the icing
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Transfer the buttercream icing into a piping bag fitted with a star nozzle and pipe the icing onto the top of the cake. If you don’t have a piping bag, feel free to spread it over the top however you wish
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Press the Lotus Biscoff biscuit halves into the top so they stand upright and it’s ready to serve! Enjoy 🙂
Notes
- Store in an airtight container for up to 4 days
