Lotus Biscoff loaf cake
 

Lotus Biscoff loaf cake

Lotus Biscoff Loaf Cake

A super soft Lotus Biscoff flavoured sponge, topped with a Biscoff buttercream icing, and a drip of Biscoff spread around the edge. A Biscoff-lovers dream!
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Course: Dessert
Cuisine: British
Keyword: Biscoff, cake, Loaf Cake, Lotus Biscoff
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling time: 3 hours
Total Time: 4 hours 15 minutes
Servings: 12 slices

Ingredients

Cake:

  • 220 g margarine or unsalted butter softened
  • 120 g Lotus Biscoff spread
  • 220 g caster sugar
  • 4 large eggs room temp
  • 220 g self raising flour

Biscoff buttercream:

  • 100 g unsalted butter softened
  • 250 g icing sugar sifted
  • 100 g Lotus Biscoff spread
  • 30 ml milk

Drip and topping:

  • 30 g Biscoff spread
  • 3 Lotus Biscoff Biscuits halved evenly

Instructions

For the cake

  • Preheat the oven to 180C/160C (fan) and line a 3lb loaf tin with non-stick baking paper
  • In a large mixing bowl, using an electric whisk, beat the margarine, Biscoff spread and caster sugar until light and fluffy
  • Whisk in the eggs until just combined
  • Fold in the flour using a wooden spoon or rubber spatula until no streaks of flour remain
  • Scoop the mix into your prepared loaf tin and smooth it out evenly
  • Bake in the oven for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Allow the cake to cool fully before moving onto the next steps

For the icing

  • In a large mixing bowl, beat the butter until creamy
  • Gradually add in the icing sugar a third at a time, whisking until combined each time
  • Add in the Biscoff spread and whisk until combined, then gradually add the milk until you reach your desired consistency

For the drip

  • Melt the Biscoff spread in the microwave in 20 second bursts, stirring until runny and smooth
  • Pop it in a piping bag fitted with a small round nozzle or cut a small hole in the bottom of the piping bag about 2mm wide
  • Drip the Biscoff spread all the way around the edge of the cake (see the video below for extra guidance)

Add the icing

  • Transfer the buttercream icing into a piping bag fitted with a star nozzle and pipe the icing onto the top of the cake. If you don't have a piping bag, feel free to spread it over the top however you wish
  • Press the Lotus Biscoff biscuit halves into the top so they stand upright and it's ready to serve! Enjoy 🙂

Notes

  • Store in an airtight container for up to 4 days
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