Description
Biscoff Loaf Cake is a delectable dessert that combines the rich, caramel-like flavor of Biscoff spread with a moist, buttery loaf. This easy-to-make cake is perfect for any occasion, whether it’s an afternoon tea, a birthday celebration, or simply a sweet treat to enjoy at home. Topped with creamy Biscoff buttercream and decorated with crunchy Lotus biscuits, each slice promises to delight your taste buds and impress your guests. With straightforward ingredients and simple steps, even novice bakers can create this indulgent masterpiece. Bake it today and experience the irresistible combination of flavors and textures that will leave everyone asking for seconds!
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 (softened) for buttercream
- 250 g icing sugar for buttercream
- 165 g smooth Biscoff spread for buttercream
- 1–2 tbsp milk for buttercream
- 9 Lotus Biscoff biscuits for decoration
Instructions
- Preheat oven to 160C Fan/180C/350F/Gas Mark 4. Grease and line a 2lb loaf tin.
- Beat softened butter, Biscoff spread, and sugar together until fluffy using an electric mixer.
- Add eggs one at a time, mixing until fully incorporated.
- Gently fold in self-raising flour until just combined.
- Pour batter into the loaf tin and bake for about 1 hour and 15 minutes or until a skewer comes out clean.
- Let the cake cool completely before preparing the buttercream by mixing softened butter with icing sugar and Biscoff spread; add milk to reach desired consistency.
- Frost the cooled cake with buttercream and top with Lotus biscuits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 380
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg