Description
Indulge in the delightful flavors of Biscoff with this moist and fluffy Biscoff Loaf Cake. This cake combines the rich, caramelized taste of Biscoff spread with a soft cake base, topped off with a luscious Biscoff buttercream frosting and crunchy Lotus biscuits for an irresistible finish. Perfect for brunches, gatherings, or cozy evenings at home, this cake is sure to impress family and friends alike. With easy preparation and simple ingredients, bakers of all skill levels will enjoy making this treat.
Ingredients
Scale
- 200g unsalted butter (softened)
- 200g light brown sugar
- 4 large eggs
- 100g smooth Biscoff spread
- 200g self-raising flour
- 125g unsalted butter (for frosting)
- 250g icing sugar
- 165g smooth Biscoff spread (for frosting)
- 9 Lotus Biscoff biscuits (for decoration)
Instructions
- Preheat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease a 2lb loaf tin.
- In a mixing bowl, cream the softened butter, light brown sugar, and Biscoff spread until fluffy.
- Add eggs one at a time, mixing well after each addition. Gradually fold in the self-raising flour until combined.
- Pour the batter into the prepared loaf tin and bake for about 75 minutes or until a skewer comes out clean.
- Let cool completely before making the buttercream by mixing softened butter and icing sugar followed by Biscoff spread and milk.
- Frost the cooled loaf cake with buttercream and decorate with Lotus biscuits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg