Ingredients

The following ingredients have 4 Servings
  • 8 Lotus Biscoff Biscuits
  • 300 g ( 1 cups + ¾ cup + 2 tbsp) plain flour ((all purpose flour / cake flour))
  • 330 g (1 ⅔ cups) sugar
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda
  • 200 g (7/8 cup) softened butter (or margarine such as Stork)
  • 4 medium eggs
  • 120 ml (½ cup) whole or semi skimmed milk (room temperature)
  • 2 tsp vanilla bean paste (or vanilla extract)
  • ½ tsp ground cinnamon
  • 260 g (1 ¾ cups) icing sugar
  • 150 g (⅔ cup) unsalted butter (softened)
  • 160 g (⅔ cup) Biscoff spread (or Trader Joes Speculoos Cookie Butter)
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 3 tbsp milk or double cream (or as needed to thin the icing)
  • 8 Lotus Biscoff Biscuits (roughly chopped)
  • 2 tbsp Lotus Biscoff Spread (optional)

Instruction

  • Preheat the oven to 170C (340F). Mist a 9x13 inch rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
  • Blitz the biscuits to a fine powder using a mini chopper.
  • Put the flour, sugar, biscuit crumbs, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
  • Add the softened butter, eggs, milk, and vanilla.
  • Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
  • Transfer batter to the prepared cake tin and level using a spatula.
  • Bake for 30-35 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
  • Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.