Biscoff Loaf Cake

Step 1

Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

Step 2

Mix together the butter, Biscoff spread and light brown sugar, ideally using an electric mixer, until light and fluffy

Step 3

Add the eggs and whisk in until smooth

Step 4

Whisk in the flour gently until fully combined

Step 5

Pour the mixture into the loaf tin and bake for an hour and 15 minutes, or until a skewer inserted in the centre comes out clean (I recommend checking it after 1 hour). Leave to cool fully either in the tin, or remove it from the tin and place on a cooling rack

Step 6

To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the Biscoff spread and milk and mix until smooth. If the buttercream is too stiff you can add more milk

Step 7

Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula

Step 8

Decorate with the Lotus Biscoff biscuits. The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cake straight away

Step 9

Store in an airtight container in a cool place and eat within 3 days