Description
Biscoff Loaf Cake is a delightful treat that perfectly blends the rich flavors of Biscoff spread with a moist, fluffy cake and creamy buttercream frosting. Ideal for any occasion—be it a birthday celebration or a cozy afternoon snack—this cake is sure to impress with its luxurious taste and beautiful presentation. Topped with crunchy Lotus biscuits, each slice promises a satisfying indulgence that pairs wonderfully with coffee or tea. Easy to make, even novice bakers can succeed with this recipe, creating a comforting dessert that everyone will love.
Ingredients
Scale
- 200g unsalted butter (softened)
- 200g light brown sugar
- 4 large eggs
- 100g Biscoff spread (smooth)
- 200g self-raising flour
- 125g unsalted butter (for frosting)
- 250g icing sugar
- 165g Biscoff spread (for frosting)
- 9 Lotus Biscoff biscuits (for decoration)
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, beat together softened butter, Biscoff spread, and light brown sugar until fluffy. Add eggs one at a time, mixing until smooth.
- Gently fold in 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 the cake to cool completely before frosting.
- For the buttercream, mix softened butter and icing sugar until combined, then add Biscoff spread and milk for desired consistency.
- Frost the cooled cake and top with crushed Lotus biscuits for decoration.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg