I’ve mixed Biscoff spread into the batter for this Biscoff Loaf Cake, and I’ve used brown sugar for a caramelised colour and flavour. In case you didn’t know already – Lotus biscuits (or Speculoos cookies) have a lightly spiced caramelized flavour. Read more about Amy. I love your Biscoff recipes!!! Syn values are correct as of posting our recipes but please check for yourself to protect your losses.This blog is unofficial and not part of, or representative of Slimming World. We usually buy mixed size farm eggs as its more value for money so when i bake I weigh my eggs, if that makes sense. Easy to follow recipe and tastes SO GOOD! Yes I will still use sweetener in some bakes but some cake types are ok to substitute it for, sponges however needs sugar to prevent the sinking and the eggy, rubbery texture that comes with it. Mine, however, took just 1 hour to bake so I would advise anyone who wants to bake it to check with a skewer after an hour (all ovens are different)!! Thank you for sharing. *I earn a small amount of money if you buy the products after clicking on the links. Add a layer of plain cake batter to the loaf tin followed by a layer of the Biscoff cake batter. The recipe and method for the white chocolate buttercream is easy. White chocolate buttercream is beautifully light and fluffy with a delicate flavour. Your email address will not be published. It’s hard to say on the baking time as I’ve never baked it in that size tin, I’d estimate 30-40 minutes, but please do check it’s cooked through before taking out of the oven. A Biscoff Cake with Lotus Biscoff spread mixed into the cake batter resulting in a delicious marbled sponge. This post is in no way sponsored by Biscoff – I just love their product! It has a deep caramel flavour and a hint of cinnamon and other spices. Your email address will not be published. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. Assuming your butter is soft enough you can dump all the cake ingredients into one mixing bowl and beat together for a couple of minutes. This looks so delicious! The buttercream also has Biscoff spread in it, and I’ve decorated it with Lotus Biscoff biscuits of course! Hi Linda, thank you so much for the lovely feedback! Preheat the oven to 180ºC/ 160ºC Fan/ Gas 4/ 350ºF. So you’ll have to remember to take the butter out of the fridge the night before baking this Biscoff Cake. Hope you will come out more different recipe of dessert for me to enjoy. Our syns are there to be enjoyed so why skimp on an ingredient just to save a couple of syns. To make the sponge I mixed the butter, Biscoff spread and sugar together, then whisked in eggs. I use the Lotus biscuits as a base for my Galaxy Caramel Cheesecake and as decoration on my Lotus Biscoff Cupcakes too! Please advise , Yes I think that would be fine! Really pleased you found the recipe easy to follow and enjoyed the cake. Some recommended items from our kitchen to make this dish…, Take a pic of your dish and tag us over on Instagram @hickmans_slim_kitchen. Looks delicious. Carefully sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air. 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. Was a great success, will definitely be making it again x. Pipe the buttercream on top of the Biscoff cake in a side to side motion. Personally, I love the delicate white chocolate buttercream on top of the buttery brown sugar and spice Biscoff cake. At Tempting Recipes we always save room for dessert... You could also frost it with a Biscoff spread flavoured buttercream or even salted caramel. Leave to cool for 5 minutes in the tin. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. Cakes are a big downfall for us and I LOVE baking, I have baked cakes since I was a kid with my grandparents and before Slimming World would bake 1 – 2 cakes a week, even more when we had friends or family over. Piped in swirls on top of Biscoff Cake it’s sublime! The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cake straight away, Store in an airtight container in a cool place and eat within 3 days. I say that about all your recipes! Now I have tried loads of recipes using sweetener and I am sorry but I find them vile. A Biscoff Cake with Lotus Biscoff spread mixed into the cake batter resulting in a delicious swirled sponge. 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. In a mixing bowl whisk the eggs, flavouring and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk). Recipes for cakes, cupcakes, cheesecakes and more! Thank you so much x. If you forget, don’t be tempted to microwave the butter: half-melted butter isn’t the same as soft butter! Heat the remaining Biscoff spread for a few seconds in the microwave and drizzle generously on top of the white chocolate buttercream. I can’t get enough of the stuff. Add the butter, sugar, eggs, flour, vanilla extract and milk to a mixing bowl. Thanks for sharing at #CookBlogShare! Let me know how it goes x, Thanks so much! You can use a handheld electric whisk, a stand mixer or beat the ingredients by hand. did this as a school recipe and got good gcse mark It looks so moist and that buttercream full of biscoff spread as well – heaven! I love your recipes. This cake looks sooo delicious moist! Easy enough to bake, and absolutely delicious. I love using Biscoff in my baking. Sorry, your blog cannot share posts by email. Required fields are marked *, Dessert and sweet treat recipes for all occasions and celebrations.
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