3 Ingredient (Plus Spices!) Biscoff Cake
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 45 minutes
- 500g/1.1lbs smooth Biscoff spread
- 2 teaspoons baking powder
- 1 teaspoon vanilla bean paste (optional)
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 teaspoon fine salt (optional)
- 3 eggs, beaten
For icing
- 150g/5ozs Biscoff spread
- 3 Biscoff cookies
Step 1 - Preheat oven to 160C/320F and line a 7 or 8 inch round springform tin with parchment. Remove all of the foil seal from the top of the Biscoff jars and microwave for 40-50 seconds or until liquid and pourable - the more liquid it is, the easier it will be to mix in. Pour the Biscoff spread into a large bowl and whisk in the baking powder, spices and salt with a large balloon whisk. Then whisk in the beaten eggs until you get a shiny, evenly textured batter (watch out for chunks of Biscoff).
Step 2 - Pour into the prepared tin and bake for 40 minutes for an 8 inch cake or 50 minutes for a 7 inch cake (or until the centre is no longer wobbly). Place on a cooling rack and cool completely. Then turn the cake upside down and place on a serving plate. Melt the 150g/5ozs of Biscoff in the microwave for 30 seconds and then pour it over the top of the cake. Use a knife or spoon to coax the icing to the edge to make drips.
Step 3 - Place one Lotus biscoff cookie in the centre and place the remaining two cookies in a ziplock bag and bash with a rolling pin. Sprinkle around the edge using a teaspoon.