Biscoff Loaf Cake!

Ingredients

Cake

• 225 g unsalted buter
• 225 g light brown soft sugar
• 4 medium eggs
• 225 g self raising flour
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp ground nutmeg

Buttercream

• 125 g unsalted butter
• 250 g icing sugar
• 150 g biscoff spread

Decoration

• biscoff biscuits
• melted biscoff spread

Instructions

• Preheat the oven to 180ºc/160ºfan and line a 2lb loaf tin 
• Beat together the butter and sugar until creamy in a bowl 
• Add the eggs, flour, cinnamon, ginger and nutmeg and beat again until smooth 
• Pour into the line 2lb loaf tin and bake 50-55 minutes and then leave to cool fully 
• Once cooled, beat butter on its own until smooth
• Add icing sugar and mix in fully 
• Add biscoff spread and mix again until smooth
• Pipe the buttercream onto the cake 
• Drizzle with extra biscoff sauce and decorate with some biscoff biscuits 

Notes

• This cake will last for 3-4+ days at room temperature
• This cake will freeze for 3+ months
• The spices are entirely optional
• For a richer caramel flavour you can use dark brown soft sugar
• I use this loaf tin
• I use this piping tip
• I use these large piping bags
• I use these small piping bags