Description
Indulge in the delightful experience of Biscoff Loaf Cake, a baked treat that seamlessly combines the rich flavors of creamy Biscoff spread and buttery frosting. This moist loaf cake is perfect for any occasion, from casual afternoon teas to festive gatherings. Topped with luscious Biscoff buttercream and garnished with crunchy Lotus biscuits, it’s as visually appealing as it is delicious. Whether enjoyed with coffee, paired with ice cream, or savored on its own, this cake will leave your taste buds longing for more. Plus, its simple preparation makes it accessible for bakers of all skill levels. Discover how easy it is to create this irresistible dessert!
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
- For the buttercream: 125 g unsalted butter (softened)
- 250 g icing sugar
- 165 g smooth Biscoff spread
Instructions
- Preheat your oven to 160C (fan) or 180C (conventional). Grease and line a 2lb loaf tin.
- Beat together the softened butter, Biscoff spread, and brown sugar until light and fluffy. Add eggs one at a time, mixing until well combined.
- Gently fold in the self-raising flour until just combined.
- Pour the batter into the prepared loaf tin and bake for about 75 minutes or until a skewer inserted comes out clean.
- Allow cooling in the tin before transferring to a wire rack.
- For the buttercream, mix softened butter and icing sugar until fluffy; then add Biscoff spread and milk until smooth.
- Spread or pipe the buttercream onto the cooled cake and top with Lotus biscuits.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 282
- Sugar: 24g
- Sodium: 73mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 63mg