Name: Biscoffee Cake recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Cuisine: australian
Ingredients: 150g unsalted butter, softened; 250.00 ml brown sugar; 2 eggs; 400.00g Biscoff spread; 125.00 ml strong espresso, cooled; 500.00 ml plain flour; 1 tsp baking powder; 100g unsalted butter, softened; 3-4 Biscoff biscuits, crushed

by Greer Worsley Last updated on 08/29/2023

This loaf cake is the perfect combo of Biscoff and coffee, topped with a decadent Biscoff icing. - Greer Worsley

Ingredients

150g unsalted butter, softened
1 cup brown sugar
2 eggs
200g Biscoff spread
1/2 cup strong espresso, cooled
2 cups plain flour
1 tsp baking powder

Icing

100g unsalted butter, softened
200g Biscoff spread
3-4 Biscoff biscuits, crushed

Method

Step 1

Preheat oven to 160C/140C fan forced. Grease a loaf pan and line the base and sides with baking paper.
Step 2

In a stand mixer or using hand-held beaters, cream butter and sugar until pale. Add eggs, one at a time, beating well between each addition. Add Biscoff spread and espresso and beat until very smooth. Combine flour and baking powder in a medium bowl, then fold through Biscoff mixture. Pour into prepared pan. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes then transfer to a wire rack to cool completely.
Step 3

To make icing, beat butter until pale. Add Biscoff spread and continue beating until smooth. Spread over the cooled cake and garnish with crushed biscuits. Serve.