Description
Indulge in the delightful experience of making a Biscoff Loaf Cake, a luscious dessert that beautifully combines the rich flavors of Biscoff spread and creamy buttercream. Topped with crunchy Lotus biscuits, this loaf cake is perfect for any occasion—be it an intimate afternoon tea or a festive celebration. With its moist texture and sweet caramel notes, this cake is sure to impress your family and friends. Not only is it simple to prepare, but its eye-catching presentation makes it a showstopper at gatherings. Enjoy it alone or pair it with coffee for an unforgettable treat.
Ingredients
Scale
- 200 g unsalted butter (softened)
- 200 g light brown sugar
- 4 large eggs
- 100 g smooth Biscoff spread
- 200 g self-raising flour
- 125 g unsalted butter (for frosting)
- 250 g icing sugar
- 165 g smooth Biscoff spread (for frosting)
- 9 Lotus Biscoff biscuits (for decoration)
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease a 2lb loaf tin.
- In a bowl, cream together the softened butter, sugar, and Biscoff spread until fluffy.
- Add eggs one by one, mixing well after each addition until smooth.
- Fold in the self-raising flour gently until combined.
- Pour into the prepared loaf tin and bake for about 1 hour and 15 minutes or until a skewer comes out clean.
- For the buttercream, whisk together softened butter and icing sugar, then mix in Biscoff spread and milk until smooth.
- Once cooled, frost the 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 (80g)
- Calories: 360
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg