Description
Indulge in the delightful flavors of Biscoff Loaf Cake, a perfect treat for any occasion. This moist and rich cake combines creamy Biscoff spread with velvety buttercream and crunchy Lotus biscuits, creating an irresistible dessert that will leave your guests asking for seconds. Whether you’re hosting a cozy afternoon tea or celebrating a special gathering, this easy-to-make loaf cake is sure to impress.
Ingredients
Scale
- 200 g unsalted butter (softened)
- 200 g light brown soft 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)
- milk as needed
- 9 Lotus Biscoff biscuits (for decoration)
Instructions
- Preheat your oven to 160C (fan) / 180C / 350F / Gas Mark 4. Grease and line a 2lb loaf tin.
- Cream together the butter, Biscoff spread, and sugar until light and fluffy using an electric mixer.
- Add eggs one at a time, mixing until well combined.
- Gently fold in the self-raising flour until smoothly integrated.
- Pour the batter into the prepared loaf tin and bake for approximately 1 hour and 15 minutes or until a skewer inserted comes out clean.
- Allow to cool before preparing the buttercream by mixing together softened butter, icing sugar, and Biscoff spread until smooth.
- Frost the cooled cake with buttercream and decorate with Lotus biscuits.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 95mg