Speculoos cake
SERVES 8
This cake is a must for lovers of speculoos biscuits (such as Lotus Biscoff). It’s soft, moist and so easy to make, and packed with sweet, cinnamon flavours.
YOU WILL NEED
525g speculoos spread (Lotus Biscoff) 1½tsp baking powder
2 large eggs
For the topping (optional):
2 speculoos biscuits (Lotus Biscoff), finely crushed
HOW TO DO IT
1
Heat the oven to 180C/gas 4 and base-line a 20cm round spring-clip cake tin with non-stick baking paper.
2
Put 400g of the speculoos spread in a microwave-safe bowl then microwave on high in 30-sec bursts, stirring at each interval, until runny and smooth. Let it cool for about 5 mins.
3
Transfer to a large mixing bowl, then stir in the baking powder with a balloon whisk until combined. Gradually mix in the eggs until fully combined, then pour into your prepared tin and smooth out with the back of a spoon.
4
Bake in the oven for 30 mins, or until a toothpick/skewer inserted in the middle comes out clean. Leave to cool in the tin for 30 mins, then transfer to a cooling rack to cool completely.
5
Melt the remaining spread in the microwave-safe bowl as above, then pour over the cake, spreading it out with the back of a spoon and letting it drip over the edge. Sprinkle the crushed biscuits over the top, if desired.
Make ahead: Store in an airtight container for up to 4-5 days.
TIP SWAP THE SPECULOOS TOPPING FOR A CHOCOLATE SPREAD AND CHOPPED NUTS, IF YOU PREFER