Jessica’s Delicacies
Jul 30, 20211 min
(Cake batter):
200g self raising flour
200g golden caster sugar
100ml whole milk
200g unsalted butter
100g biscoff spread
3 large eggs
A pinch of salt
1 tsp vanilla extract
(Buttercream):
150g unsalted butter
300g icing sugar
100g white chocolate, melted
(Decoration):
50g biscoff spread, melted
8 lotus biscuits
Equipment needed -
Loaf tin: https://amzn.to/3tpOAbl
Piping bag: https://amzn.to/3uWcP11
Star nozzle tip: https://amzn.to/3tmlBVU
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Preheat your oven to 160 degrees fan.
Cream together the butter and sugar until smooth and well combined.
Add in the eggs and mix until combined.
Add in the milk, vanilla flavouring, biscoff spread, flour and salt. Mix to combine.
Pour the batter into a greased and lined loaf tin and place in the centre of the oven. Cook for 50-60 minutes or until a skewer comes out clean when inserted.
Once cooked, take out of the oven and leave to cool on the side. Move onto making the frosting.
Using an electric mixer mix together the butter, white chocolate and icing sugar until smooth.
Either pipe or spread the buttercream on top of the cake. Drizzle with biscoff spread and decorate with lotus biscuits.
Serve and enjoy!