Ingredients

For the Biscoff Cake

200g

unsalted butter softened

200g

coconut sugar

eggs

200g

self-raising flour (gf works too!)

1 tsp

Steenbergs Organic Fairtrade vanilla extract

2 tbsp

almond milk

130g

Biscoff Spread

1 tsp

Steenbergs organic speculoos spice mix

For the icing

50g

butter, softened

250g

icing sugar, sifted

1 tsp

Steenbergs organic Fairtrade vanilla extract

200g

Biscoff spread

2-3 tbsp

almond milk

"This cake comes with a warning...it is seriously addictive! One bite will just not be enough..."

Many thanks to Nikibakes for the delicious recipe.

Method

Preheat the oven to 180ºC/ Gas 4. Grease and line a brownie tin with greaseproof paper.
Add the butter, sugar, eggs, flour, vanilla extract and milk to a mixing bowl. Beat the ingredients together using an electric whisk for 1-2 minutes or 4 minutes if beating by hand. Add the Biscoff spread and mix in gently or an extra 2 minutes.
Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool on a wire rack while you make the buttercream.
Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture.
Once the buttercream is fluffy add the Biscoff spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency. Slather on top of your cooled cake, add some Lotus/speculoos biscuits and if desired drizzle some extra Biscoff spread over your finished creation for an extra decadent touch!