Description
Indulge in the delightful flavors of Biscoff Loaf Cake, a dessert that effortlessly combines the warm, caramel notes of Biscoff spread with a creamy buttercream topping. This moist and rich cake, adorned with crunchy Lotus biscuits, is perfect for any occasion—be it a cozy afternoon tea or a festive celebration. Simple to prepare and visually stunning, this loaf cake will become a favorite among family and friends.
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)
- 1–2 tbsp milk
- 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.
- In a mixing bowl, cream together softened butter, Biscoff spread, and light brown sugar until fluffy.
- Add eggs one at a time, whisking until well combined.
- Gradually fold in the self-raising flour until just mixed.
- Pour the batter into the prepared tin and bake for approximately 75 minutes or until a skewer comes out clean.
- Allow to cool briefly in the tin before transferring to a cooling rack.
- For the buttercream, beat softened butter and icing sugar together until smooth. Mix in Biscoff spread and milk as needed.
- Frost the cooled loaf cake with the buttercream and top with Lotus biscuits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg