Description
Indulge in the delightful flavors of Biscoff Loaf Cake, a luscious treat that’s perfect for any occasion. This moist loaf cake is infused with rich Biscoff spread and topped with creamy Biscoff buttercream, making it an irresistible dessert to share at family gatherings or enjoy during a cozy coffee break. The addition of Lotus biscuits enhances both the taste and presentation, elevating this loaf to a new level of deliciousness. Whether you savor it as a slice with tea or transform it into an ice cream sandwich, every bite promises to be a sweet escape.
Ingredients
Scale
- 200g unsalted butter (softened)
- 200g light brown soft sugar
- 4 large eggs
- 100g smooth Biscoff spread
- 200g self-raising flour
- For the buttercream: 125g unsalted butter, 250g icing sugar, 165g smooth Biscoff spread
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and prepare a greased and lined 2lb loaf tin.
- In a mixing bowl, cream together the softened butter, Biscoff spread, and light brown sugar until fluffy.
- Gradually add the eggs one at a time, whisking well after each addition.
- Gently fold in the self-raising flour until just combined.
- Pour the batter into the prepared loaf tin and bake for about 1 hour and 15 minutes, or until a skewer inserted comes out clean.
- Allow to cool before preparing the buttercream with softened butter, icing sugar, and Biscoff spread until smooth.
- Frost the cooled cake and decorate with Lotus biscuits as desired.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 27g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg