Preheat the oven to 160℃. Line a 20cm cake tin.
In a large mixing bowl add the biscoff spread, the eggs and the baking powder. Beat it with a whisk until well combined.
Pour the mixture into the lined cake tin and smooth it into the edges.
Bake it for 35 minutes. If you poke a skewer into the middle it should be clean when it comes out.
Once it has cooked, leave it to cool in the tin for 10 minutes before transferring it to a cooling rack.
Turn the cake upside down to get a completely flat top. Dollop biscoff spread onto the top, spread it all over the cake. (If you beat it a bit, it will loosen up and be easier to spread.)
Sprinkle over the crushed Lotus biscuits, then you can either serve it, or pop it into the fridge to set first.
4 comments on “Biscoff Cake”
Very simple easy to make and tasty cake!
So easy to make and what a cake to create with only 3 ingredients – a must for Biscoff lovers.
Doesn’t last long! Very nice.
Just Lush…
So easy to make and everyone loved it👍