Biscoff Loaf Cake Buttercream (Print Version)
# Ingredients:
→ Cake
01 -
225 g unsalted butter
02 -
225 g light brown soft sugar
03 -
4 medium eggs
04 -
225 g self-raising flour
05 -
0.5 tsp ground cinnamon
06 -
0.5 tsp ground ginger
07 -
0.5 tsp ground nutmeg
→ Buttercream
08 -
125 g unsalted butter
09 -
250 g icing sugar
10 -
150 g biscoff spread
→ Decoration
11 -
Biscoff biscuits
12 -
Melted biscoff spread
# Instructions:
01 -
Preheat the oven to 180ºC (160ºC fan) and line a 2lb loaf tin.
02 -
Beat together the butter and sugar in a bowl until creamy. Add the eggs, self-raising flour, ground cinnamon, ground ginger, and ground nutmeg. Beat again until smooth.
03 -
Pour the batter into the lined 2lb loaf tin and bake for 50-55 minutes. Leave to cool fully.
04 -
Once the cake has cooled, beat the butter on its own until smooth. Add the icing sugar and mix in fully. Then add the biscoff spread and mix again until smooth.
05 -
Pipe the buttercream onto the cake. Drizzle with extra biscoff sauce and decorate with biscoff biscuits.
# Notes:
01 -
This cake will last for 3-4+ days at room temperature.
02 -
This cake will freeze for 3+ months.
03 -
The spices are entirely optional.
04 -
For a richer caramel flavour, you can use dark brown soft sugar.