Biscoff Traybake

Name: Biscoff Traybake
Prep time: 45 min
Total time: 1 h 45 min
Yield: 15 - 18
Ingredients: 125 g butter; 125 g light soft brown sugar; 125 g golden syrup; 175 g plain flour; 1 tsp. bicarbonate of soda; 1 tbsp. ground giner; 1 tsp. ground cinnamon; 1 large egg; 150 mL milk; 175 g Lotus Biscoff spread (smooth); 100 g butter; 200 g dark brown sugar; 6 tbsp. whole milk; 400 g icing sugar, sifted; 1 tsp. vanilla extract; 1/4 tsp. salt; Sea salt, for sprinkling on top; Crushed Lotus biscuits, for sprinkling on top

By Victoria ChandlerPublished: 21 May 2021

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We've jumped on the Biscoff bandwagon with our very own cookie spread-inspired traybake, and it's about to blow your socks off! Oozing caramel-y, cookie flavours, this cake is the definition of indulgent.

Packed with Biscoff spread (obvs), crushed Lotus biscuits (obvs) and a delicious golden frosting, no one could deny wanting several slices of this for dessert...

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Yields:

15 - 18

Prep Time:

45 mins

Total Time:

1 hr 45 mins

Ingredients

For The Cake

125 g
butter
125 g
light soft brown sugar
125 g
golden syrup
175 g
plain flour
1 tsp.
bicarbonate of soda
1 Tbsp.
ground giner
1 tsp.
ground cinnamon
1
large egg
150 ml
milk
175 g
Lotus Biscoff spread (smooth)

For The Frosting

100 g
butter
200 g
dark brown sugar
6 Tbsp.
whole milk
400 g
icing sugar, sifted
1 tsp.
vanilla extract
1/4 tsp.
salt
Sea salt, for sprinkling on top
Crushed Lotus biscuits, for sprinkling on top

Directions

1. Step 1Preheat oven to 180°C (160°C fan) Grease and line a 30.5cm x 20.5cm rectangular baking tin with parchment paper.
2. Step 2Put the butter in a large bowl, and heat in the microwave on a high setting for 30sec bursts until melted. Add the remaining cake ingredients and beat together with a handheld electric whisk until combined to make a very runny batter.
3. Step 3Pour into the prepared tin, and bake for 30 minutes or until risen and springy to the touch. Leave to cool in the tin completely.
4. Step 4When the cake is cool, flip on to a serving board or plate and peel off the parchment.
5. Step 5Make poke sauce. Poke holes all over the cake using the handle of a wooden spoon. Put the Biscoff spread in a pan and heat gently until melted. Pour the sauce over the cake so it fills the holes. Leave until completely set (about 30 minutes).
6. Step 6Meanwhile, melt butter in a small saucepan over medium heat. Once melted, whisk in brown sugar until completely combined. Bring to a boil, then add 2 tablespoons milk and boil 1 minute more. Remove pan from heat, pour into a large heat-proof bowl, and let cool to room temperature about 45 minutes. Once cooled, add remaining milk, icing sugar, vanilla, and salt. Using a handheld or stand mixer with a whisk attachment, beat on low speed for 20 seconds, then gradually increase to high speed. Beat on high for 3 minutes. (If frosting is too thick, add 1 tablespoon milk.)
7. Step 7Spread frosting on top of cooled cake, then sprinkle over sea salt and crumbled Lotus Biscoff biscuits.