Description
Indulge in the scrumptious delight of Biscoff Loaf Cake, a perfect blend of moist cake enriched with velvety Biscoff spread and topped with creamy Biscoff buttercream. This versatile dessert is ideal for every occasion, whether it’s an afternoon tea, festive gathering, or a sweet treat to enjoy with your morning coffee. Each slice is adorned with crunchy Lotus biscuits, making it not only delicious but also a feast for the eyes. Easy to prepare and incredibly satisfying, this cake is sure to impress your family and friends while satisfying any sweet tooth.
Ingredients
Scale
- 200 g unsalted butter (softened)
- 200 g light brown sugar
- 4 large eggs
- 100 g smooth Biscoff spread
- 200 g self-raising flour
- 125 g unsalted butter (for buttercream)
- 250 g icing sugar
- 165 g smooth Biscoff spread (for buttercream)
- 9 Lotus biscuits (for decoration)
Instructions
- Preheat oven to 160C Fan/180C/350F/Gas Mark 4. Grease and line a 2lb loaf tin.
- In a mixing bowl, beat together 200 g softened unsalted butter, 100 g Biscoff spread, and 200 g light brown sugar until fluffy.
- Add in 4 large eggs one at a time, whisking until well combined.
- Gently fold in 200 g self-raising flour until just mixed.
- Pour the batter into the prepared loaf tin and bake for about 75 minutes or until a skewer comes out clean.
- For the buttercream, mix together 125 g softened unsalted butter and 250 g icing sugar until smooth, then add in 165 g Biscoff spread and milk as needed.
- Once cooled, frost the cake with the buttercream and decorate with Lotus biscuits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 392
- Sugar: 29g
- Sodium: 152mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg