Description
Indulge in the delightful experience of Biscoff Loaf Cake, a perfect blend of rich Biscoff spread and creamy buttercream that creates a moist, fluffy texture. This easy-to-make cake is ideal for special occasions like birthdays or simply as a sweet afternoon treat. Topped with crunchy Lotus biscuits and drizzled with buttery frosting, it promises to impress anyone who takes a bite. The combination of flavors is not only comforting but also incredibly versatile, making it an instant favorite at any gathering. Enjoy your slice with coffee or warm ice cream for an indulgent dessert experience!
Ingredients
Scale
- 200 g unsalted butter (softened)
- 200 g light brown soft sugar
- 4 large eggs
- 100 g Biscoff spread (smooth)
- 200 g self-raising flour
- 125 g unsalted butter (for buttercream)
- 250 g icing sugar
- 165 g Biscoff spread (for buttercream)
- 9 Lotus Biscoff biscuits (for decoration)
Instructions
- Preheat the oven to 160C Fan/180C/350F/Gas Mark 4. Grease and line a 2lb loaf tin.
- In a mixing bowl, combine softened butter, Biscoff spread, and light brown sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing until smooth.
- Gently fold in the self-raising flour until just combined.
- Pour the batter into the prepared tin and bake for 1 hour and 15 minutes or until a skewer inserted comes out clean.
- Let the cake cool completely before preparing the buttercream by mixing softened butter, icing sugar, Biscoff spread, and milk until smooth.
- Frost the cooled cake with the buttercream and decorate with crushed or whole Lotus biscuits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg