Biscoff Cake
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Unsalted butter (At room temperature, plus extra for greasing)
- 225 g Caster sugar
- 4 Eggs
- 225 g Self-raising flour
- 150 g Biscoff spread
- 175 g Unsalted butter (At room temperature)
- 300 g Icing sugar (powdered sugar)
- 150 g Biscoff spread
Method
- Preheat the oven to 180β fan/200β/Gas Mark 6. Grease the 7" cake tins with butter and line the bases with baking paper.
- Cream the butter and sugar until pale, light and fluffy with a handheld electric whisk (if you have one) or a wooden spoon. Stir in the Biscoff spread, followed by the eggs, one at a time, beating well after each addition. Don't worry if it starts to look a bit curdled, it'll all come together.
- Add the flour. If you've been using an electric whisk, do this with a wooden spoon.
- Divide the batter evenly between the prepared tins and smooth out with the back of a spoon. Make a bit of a dip in the middle of each sponge to account for rising, to help keep them level.
- Bake in the oven for about 25-35 minutes, or until a skewer inserted into the cakes comes out clean.
- Remove from the oven and allow the cakes to cool in the tins for about 5 minutes, then remove the tins and allow to cool completely on a wire rack.
- Beat the butter in a bowl until pale, light and fluffy (using an electric hand whisk if you have one).
- Gradually sift in the icing sugar and stir in the Biscoff spread. Beat in a little boiling water (2-3 tsps) to soften and lighten the texture of the icing. It should be light and fluffy.
- When your cakes are completely cold, sandwich together with half of the buttercream (using a piping bag if you have one). Spread or pipe the remaining icing on top before serving.