I recently went to my local Dealz store in Dún Laoghaire (Dublin) and picked up six jars of Biscoff spread. Yes folks, I am that person who stockpiles ingredients, whether there’s a global pandemic or not.
I had no plan for what I was going to make with all of this Biscoff spread but I’d heard lots about how tasty it was. Cheesecake was on my mind but I also had lots of Biscoff recipes pinned to my Pinterest board.
This loaf cake is absolutely delicious. It’s super simple to make and the icing is to die for, you will need to be super strict with yourself to ensure you don’t scoff it all before it gets to the cake!
Hope you enjoy!
IngredientsFor the cake: 200g margarine 200g soft light brown sugar 4 eggs 100g Biscoff spread 220g self-raising flour For the icing: 200g icing sugar 80g margarine 60g Biscoff spread 1 tbsp milk 6-7 Biscoff biscuits (optional)
MethodGrease and line a 2lb loaf tin. Preheat the oven to 180C. Cream the margarine and sugar until light and fluffy. Beat in the eggs one-by-one along with the Biscoff spread. Fold in the flour. Transfer to the prepared cake tin and bake in the preheated oven for one hour. Remove from the tin and allow to cool completely before icing. To make the icing, beat together the margarine, icing sugar, Biscoff spread and milk. Spread the icing over the top of the cake and decorate with some Biscoff biscuits, if desired.