226g(1 cup) softened unsalted butter or margarine (Stork)
3large eggs
80g(⅓ cup) Lotus Biscoff Spread
FROSTING
250g(1½ cups + 3 tbsp) icing sugar
226g(1 cup) softened unsalted butter
120tbsp(½ cup) Lotus Biscoff Spread
1tspvanilla bean pasteor extract
1tbsphot water
DECORATION
Lotus Biscoff Biscuits
Lotus Biscoff Spreadto drizzle
Instructions
Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 1 pound / 450g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
Add the sugar, flour and spice to a mixing bowl and stir to combine.
Now add the butter, eggs and Biscoff spread. Beat until batter is completely smooth, scraping the bottom and sides of the bowl as needed.
Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
Beat the frosting ingredients together until the buttercream is smooth and holding peaks. Transfer to a piping bag fitted with a large star tip and pipe over the cake.
Warm the Biscoff spread for a few seconds in the microwave and stir. Drizzle over the cake and decorate with Biscoff biscuits.