Preheat the oven to 180C/160C (fan) and line a 3lb loaf tin with non-stick baking paper
In a large mixing bowl, using an electric whisk, beat the margarine, Biscoff spread and caster sugar until light and fluffy
Whisk in the eggs until just combined
Fold in the flour using a wooden spoon or rubber spatula until no streaks of flour remain
Scoop the mix into your prepared loaf tin and smooth it out evenly
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
In a large mixing bowl, beat the butter until creamy
Gradually add in the icing sugar a third at a time, whisking until combined each time
Add in the Biscoff spread and whisk until combined, then gradually add the milk until you reach your desired consistency
For the drip
Melt the Biscoff spread in the microwave in 20 second bursts, stirring until runny and smooth
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
Drip the Biscoff spread all the way around the edge of the cake (see the video below for extra guidance)
Add the icing
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
Press the Lotus Biscoff biscuit halves into the top so they stand upright and it’s ready to serve! Enjoy 🙂
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