Ingredients

Cake:

• 220 g margarine or unsalted butter softened
• 120 g Lotus Biscoff spread
• 220 g caster sugar
• 4 large eggs room temp
• 220 g self raising flour

Biscoff buttercream:

• 100 g unsalted butter softened
• 250 g icing sugar sifted
• 100 g Lotus Biscoff spread
• 30 ml milk

Drip and topping:

• 30 g Biscoff spread
• 3 Lotus Biscoff Biscuits halved evenly

Instructions

For the cake

• Preheat the oven to 180C/160C (fan) and line a 3lb loaf tin with non-stick baking paper
• In a large mixing bowl, using an electric whisk, beat the margarine, Biscoff spread and caster sugar until light and fluffy
• Whisk in the eggs until just combined
• Fold in the flour using a wooden spoon or rubber spatula until no streaks of flour remain
• Scoop the mix into your prepared loaf tin and smooth it out evenly
• Bake in the oven for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Allow the cake to cool fully before moving onto the next steps

For the icing

• In a large mixing bowl, beat the butter until creamy
• Gradually add in the icing sugar a third at a time, whisking until combined each time
• Add in the Biscoff spread and whisk until combined, then gradually add the milk until you reach your desired consistency

For the drip

• Melt the Biscoff spread in the microwave in 20 second bursts, stirring until runny and smooth
• Pop it in a piping bag fitted with a small round nozzle or cut a small hole in the bottom of the piping bag about 2mm wide
• Drip the Biscoff spread all the way around the edge of the cake (see the video below for extra guidance)

Add the icing

• Transfer the buttercream icing into a piping bag fitted with a star nozzle and pipe the icing onto the top of the cake. If you don’t have a piping bag, feel free to spread it over the top however you wish
• Press the Lotus Biscoff biscuit halves into the top so they stand upright and it’s ready to serve! Enjoy 🙂

Notes

• Store in an airtight container for up to 4 days