Biscoff cake (Lotus Biscoff traybake)
This Biscoff traybake recipe delivers a really soft cake, with a gentle undertone of cinnamon. It hides a secret Biscoff surprise, is thickly frosted with a rich Biscoff butter icing and is covered in a Biscoff drizzle and crunchy Biscoff crumb. Biscoff HEAVEN!
Servings: 24 squares
Calories:
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Alter quantities (metric only) 24 squares
Here's what you'll need...
- Large icing nozzle or sharp knife
Ingredients you'll need...
Biscoff cake
- 250 g unsalted butter softened
- 180 g soft brown sugar
- 70 g dark brown sugar
- 275 g self raising flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1½ teaspoon cinnamon
- 4 eggs at room temperature
- 2 teaspoon vanilla essence
- 4 tablespoon milk
- 150 g Biscoff spread
Biscoff buttercream
- 150 g Biscoff spread
- 300 g icing sugar
- 2 tablespoon milk
- 150 g unsalted butter softened
Biscoff drizzle
- 100 g Biscoff spread
- 12 Biscoff biscuits finely crushed
- 4 Biscoff biscuits whole
Here's what we do...
Preparation
- Weigh out all of your ingredients.
- Set your oven to 180°C/160°C/350°F/Gas mark 4.
- Grease your baking tin and line with greaseproof paper (baking parchment).
Biscoff Cake
- Beat your softened butter and sugars for a few minutes on a medium setting, until soft and an easily spreadable consistency.
- Sift together your flour, baking powder, salt and cinnamon.
- Add your eggs and vanilla extract to the butter and sugar mixture.
- Add 3 heaped desert spoonfuls of the flour mixture.
- Beat on a medium setting until just combined.
- Add the rest of your flour and beat for 10-20 seconds on medium-high until fully mixed in.
- Scrape down your bowl with your spatula to ensure all of the mixture from the sides and base is incorporated.
- Add the cake mixture to your prepared tin and even out with the back of a large spoon.
- Bang the cake tin on onto the kitchen counter to ensure any larger air pockets are removed.
- Bake in the centre of your oven for 25 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin on a cooling rack for 10 minutes.
- Place the cooling rack on top of the cake and flip over, to remove from the tin.
- Take a baking nozzle (or sharp knife) and cut holes through the cake in 4x5 rows. Just go down a centimetre. Remove the piece of cake and set this aside.
- Melt your Biscoff spread in your microwave for about 10 seconds, just so it isn't stiff.
- Fill the holes with Biscoff Spread and replace the cut out cake piece as a lid.
- Leave your cake to cool completely.
Biscoff Buttercream
- Beat your softened butter and icing sugar together until combined.
- Add your Biscoff spread and milk and beat again.
- Using a spatula spread evenly over the top and sides of your Biscoff cake.
Biscoff Topping
- Take your 12 Lotus Biscoff Biscuits and crush, either in a plastic bag with a rolling pin or in a pestle and mortar.
- Sprinkle over your Biscoff cake.
- Gently roll your rolling pin over the cake to press the biscuits into the butter cream.
- Place your Biscoff into your microwave and soften for 10-15 seconds, until runny enough to drizzle.
- Drizzle over the top of your cake by dipping a teaspoon into the Biscoff and holding it high above the cake.
- Decorate with 4 whole Biscoff biscuits.
Supporting Notes
You can freeze this cake in an airtight container.
This cake will last for about 5 days in an airtight container, if not frozen.
Make Your own Notes on this Recipe here...
