Once the cake batter is made, reserve a cupful to which you will add the Lotus Biscoff spread. If you only have plain flour, add a teaspoon of baking powder to ensure a good rise. It's also worth noting that cakes made using the all-in-one method work better with self-raising flour which results in a lighter crumb. With this method, you will need to cream together the butter and sugar before adding the eggs, vanilla and flour. However, if you only took the butter from the fridge an hour before baking you can use the creaming method instead. If you forget, don't be tempted to microwave the butter: half-melted butter isn't the same as soft butter!Īssuming your butter is soft enough you can dump all the cake ingredients into one mixing bowl and beat together for a couple of minutes. So you'll have to remember to take the butter out of the fridge the night before baking this Biscoff Cake. The all-in-one method depends on having very soft butter. I usually add in a tablespoon or two of whole milk to loosen up my cake batter but you can leave the milk out if you want to. All-in-one Butter Spongeįor this recipe, I've done a classic butter sponge with equal weights of sugar, butter, flour and eggs. Personally, I love the delicate white chocolate buttercream on top of the buttery brown sugar and spice Biscoff cake. You could also frost it with a Biscoff spread flavoured buttercream or even salted caramel. The white chocolate buttercream pairs really well with the Lotus Biscoff flavour of the cake. Give me a generous slice of this gloriously tasty cookie butter cake along with a cup of coffee and I'm in my element. One of the most popular recipes on my site is for a lemon drizzle cake - so I know how much you guys appreciate the simplicity and ease of baking loaf cakes. Instead of opting for a two or three-layer round Biscoff cake I've gone completely back to basics and used a 2lb loaf tin to bake the cake in. The spread is made from ground Lotus biscuits and tastes exactly like a smooth version of the biscuits. The star ingredient of this cake is the Biscoff spread, it's so SO yummy I could eat it straight from the jar! In case you didn't know already - Lotus biscuits (or Speculoos cookies) have a lightly spiced caramelized flavour.
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