Biscoff Cake
a light, tasty sponge cake with a hint of Biscoff, topped with a delicous Biscoff icing
Servings: 24
Equipment
- 1 18 cm x 28 cm traybake tin at least 5cm deep, or you can use a 9" square tin
Ingredients
Cake
- 200 g butter
- 85 g smooth biscuit (Biscoff) spread
- 200 g light soft brown sugar
- 3 large eggs or 4 small ones
- 45 ml approx. water depending on the weight of your eggs
- 200 g self raising flour
Icing
- 60 g butter
- 150 g Biscoff of biscuit spread smooth or crunchy
- 120 g icing sugar
- 30 ml approx water
Instructions
To make the cake
- Line your tin with baking paper. Measure the amount of baking paper you will need by placing your tin on top of the baking paper and checking you have enough paper to come up all sides, plus a little bit extra. Cut your paper to size then press inside the tin - if you grease the tin lightly it will stick in place, making it easier to fit the corners. Snip into each corner and smooth the baking paper across the sides, overlapping at the corners.
- Preheat the oven to 150C (fan).
- Place the butter and biscuit spread in a microwaveable bowl and heat on full power for 30 seconds. Stir well. If the mixture does not mix easily and has lumps remaining return to the microwave and heat for a few more seconds, you do not want it completely melted, just soft enough to mix together.
- Beat in the sugar.
- Crack the eggs into a measuring jug and weigh them (after the shells have been removed). They should weigh around 170 - 180 g but you can adjust the amount of water accordingly. Add enough water to make the total weight 215 g.
- Add the eggs/water and flour to the butter/biscuit spread/sugar mix, beat well for a couple of minutes until the mixture is smooth. This is easy to do with a wooden spoon by hand or you can use an electric mixer if you prefer.
- Transfer the mixture to the lined baking tin and spread it evenly, smoothing the top.
- Bake for 30 - 35 minutes, until light golden on top and the centre of the cake can be pressed lightly with a fingertip - it should spring back into place. If it does not spring back, continue baking until it does, checking every 5 minutes or so.
- Allow to cool in the tin while you make the icing.
To make the icing
- Place the butter and biscuit spread in a microwaveable bowl and cook on full power for 30 seconds. Stir well until you have a smooth mixture with no lumps.
- Beat in the icing sugar - again stir well until no lumps remain. The mixture will be thick and grainy so you need to add some water. Add it gradually, beating well until all the water is incorporated and you have a soft, smooth, spreadable icing. I used around 30 ml but may need more or less than this.
- Spread the icing immediately over the cake - the cake should have cooled a good bit. It doesn't matter if the cake is slightly warm but it shouldn't be hot.
- Allow the cake to cool completely, with the icing completely set before cutting into squares. This can take anything from a couple of hours to overnight, depending on the room temperature.
Notes
I have used both the original Biscoff spread and supermarket alternatives for this recipe, there doesn't seem to be any significant difference - apart from the price! Smooth spread works best for the cake but you can use either smooth or crunchy for the icing, depending on your taste.
This cake keeps well in an airtight container for several days and can be frozen for up to three months.