Biscoff Loaf Cake
Tasty loaf cake with Biscoff spread, Biscoff buttercream and plenty of Lotus biscuits!
Servings 12
Calories 722kcal
Equipment
- 2lb Loaf tin
Ingredients
For the sponge
- 200 g Butter or baking spread unsalted, softened
- 200 g Light brown soft sugar
- 4 Eggs large
- 100 g Biscoff spread smooth
- 200 g Self raising flour
For the buttercream
- 125 g Butter unsalted, softened
- 250 g Icing sugar
- 165 g Biscoff spread smooth
- 1-2 tbsp Milk
For decoration
- 9 Lotus Biscoff biscuits
Instructions
- Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Mix together the butter, Biscoff spread and light brown sugar, ideally using an electric mixer, until light and fluffy
- Add the eggs and whisk in until smooth
- Whisk in the flour gently until fully combined
- Pour the mixture into the loaf tin and bake for an hour and 15 minutes, or until a skewer inserted in the centre comes out clean (I recommend checking it after 1 hour). Leave to cool fully either in the tin, or remove it from the tin and place on a cooling rack
- To make the buttercream mix the butter and icing sugar together until combined. Use an electric whisk or stand mixer with the paddle attachment for best results. Add the Biscoff spread and milk and mix until smooth. If the buttercream is too stiff you can add more milk
- Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula
- Decorate with the Lotus Biscoff biscuits. The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cake straight away
- Store in an airtight container in a cool place and eat within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it's fairly wide at the end so bits of biscuit don't get stuck in it.
- I really recommend using light brown soft sugar if you can for the cake, but if you can't get hold of it, caster sugar will work well too.
- You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
- For easy lining of the tin, use a loaf cake tin liner.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 722kcal | Carbohydrates: 80g | Protein: 7g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 282mg | Potassium: 79mg | Fiber: 1g | Sugar: 59g | Vitamin A: 970IU | Calcium: 40mg | Iron: 1mg
