Ingredients

The following ingredients have 4 Servings
  • 250 g (1 ¼ cups) light brown sugar
  • 260 g (2 cups) self raising flour
  • 1 tsp Speculaas spice ((optional))
  • 226 g (1 cup) softened unsalted butter (or margarine (Stork))
  • 3 large eggs
  • 80 g (⅓ cup) Lotus Biscoff Spread
  • 250 g (1½ cups + 3 tbsp) icing sugar
  • 226 g (1 cup) softened unsalted butter
  • 120 tbsp (½ cup) Lotus Biscoff Spread
  • 1 tsp vanilla bean paste (or extract)
  • 1 tbsp hot water
  • Lotus Biscoff Biscuits
  • Lotus Biscoff Spread (to drizzle)

Instruction

  • Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 1 pound / 450g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
  • Add the sugar, flour and spice to a mixing bowl and stir to combine.
  • Now add the butter, eggs and Biscoff spread. Beat until batter is completely smooth, scraping the bottom and sides of the bowl as needed.
  • Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
  • Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
  • Beat the frosting ingredients together until the buttercream is smooth and holding peaks. Transfer to a piping bag fitted with a large star tip and pipe over the cake.
  • Warm the Biscoff spread for a few seconds in the microwave and stir. Drizzle over the cake and decorate with Biscoff biscuits.