RecipesBaking And Sweets

Biscoff Cream Speculoos Cake Recipe

“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.

Biscoff Cream Speculoos Cake Recipe
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Ingredients

For the Biscoff Cake
  • 200g unsalted butter softened
  • 200g coconut sugar
  • 4 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

01
Preheat the oven to 180ºC/ Gas 4. Grease and line a brownie tin with greaseproof paper.
02
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. 
03
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.
04
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.
05
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!