Cake

Pre heat your oven to 160 degrees fan assisted and line a 1kg loaf tin.

200g Stork or soft butter

200g soft light brown sugar

100g Biscoff spread

4 eggs

1 teaspoon vanilla

200g self raising flour

Buttercream

125g soft butter

250g icing sugar

140g Biscoff spread

1 teaspoon vanilla extract

A splash of milk, to create a spreadable consistency

Biscoff biscuits, crumbled, to decorate

Loaf cake

1. Beat the soft butter/Stork, light brown sugar and the 100g of Biscoff spread until lighter in colour and texture.
2. Whisk in the eggs, one at a time, along with the vanilla, until you have a smooth batter.
3. Fold in the flour until just mixed then scrape the cake mixture into the lined tin.
5. Level the top then bake for around 50 minutes to 1 hour.
6. The cake is ready when it’s firm to touch, golden and a skewer comes out clean when poked into the middle. Leave to cool.

Buttercream

1. Beat the soft butter, Biscoff, vanilla and icing sugar until smooth
2. Add a little milk, if needed, to ensure you have a spreadable consistency.
3. Top the whole cake with the soft buttercream. Crush a couple of Biscoff biscuits and sprinkle on top of your loaf.