SPECULOOS CAKE
A must for speculoos biscuit lovers. Soft and moist and so easy to make with just three ingredients, this cake is packed with sweet cinnamon flavours.
SERVES 8
✣ 525g (1lb 2½oz) speculoos spread (such as Biscoff)
✣ 1½tsp baking powder
✣ 2 large eggs
For the topping (optional):
✣ 2 speculoos biscuits (such as Biscoff), finely crushed
1 Heat the oven to 180C/Gas 4 and line the bottom of a 20cm (8in) round springform cake tin with a circle of non-stick baking paper.
2 Put 400g (14oz) of the speculoos spread into a microwave-safe bowl and microwave on high in 30-second bursts, stirring at each interval, until runny and smooth, then 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 evenly with the back of a spoon.
4 Bake in the oven for 30 mins, or until a cocktail stick inserted into the middle comes out clean. Leave to cool in the tin for 30 mins, then transfer to a cooling rack.
5 Melt the remaining speculoos spread in a microwave-safe bowl as above, then pour over the cake, spread it out with the back of a spoon letting it drip over the edge.
6 For the topping, if using, sprinkle the finely crushed biscuits over the top to decorate.