Name: Biscoff cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 175g unsalted butter at room temperature; 175g light brown soft sugar; 150g Biscoff biscuit spread (we used Lotus); 50g natural yogurt; 4 eggs; 1 tsp vanilla extract; 1 tsp ground cinnamon; 175g self-raising flour; 4 tbsp caramel or dulce de leche; 6 Lotus biscuits roughly crushed; 200g unsalted butter; 400g icing sugar; 100g Biscoff spread (smooth or crunchy)

Biscoff cake

Fans of Biscoff spread will love this decadent cake, featuring caramelised biscuit spread in both the icing and sponge, then topped with crushed biscuits.

50 min total 20 min prep 30 min cook 12 657 cal

Instructions

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1 Heat the oven to 180C/160C fan/gas 4 and line the bases of two 20cm cake tins with baking parchment. Beat the butter and sugar together using an electric whisk until light and fluffy, about 2 mins. Add the spread and beat again to combine.
2 Combine the yogurt, eggs and vanilla in a jug, then add this along with the cinnamon, flour and a pinch of salt. Beat for 1-2 mins until combined. Divide between the tins, level the tops using a spatula and bake on the middle shelf of the oven for 30 mins until risen and golden, or a skewer inserted into the middles comes out clean – if any wet batter remains, bake for 5 mins more, then check again. Leave in the tins for 15 mins, then turn out onto a wire rack to cool completely.
3 For the icing, beat the butter, half the sugar and all the spread together using an electric whisk until smooth. Add the rest of the sugar and beat again. Warm the caramel in the microwave for 30 seconds to loosen. Sandwich the two sponges together using half the icing and a drizzle of caramel, then spread the rest of the icing over the top and side. Drizzle over the rest of the caramel and sprinkle over the crushed biscuits. Will keep in a cake tin for up to four days.