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.
