
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...
Advertisement - Continue Reading Below
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
- Step 1Preheat oven to 180°C (160°C fan) Grease and line a 30.5cm x 20.5cm rectangular baking tin with parchment paper.
- 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.
- 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.
- Step 4When the cake is cool, flip on to a serving board or plate and peel off the parchment.
- 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).
- 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.)
- Step 7Spread frosting on top of cooled cake, then sprinkle over sea salt and crumbled Lotus Biscoff biscuits.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below