Are you looking for a delicious cake to bake this weekend? Look no further than the classic Lotus Biscoff Cake! This classic recipe is easy to prepare and a guaranteed hit with friends and family. We have two amazing recipes to share with you today, so grab your whisk and get ready to get baking!
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Lotus Biscoff Cake Recipe #1
Ingredients:
- 250g Lotus Biscoff Spread
- 200g Softened Butter
- 200g Soft Brown Sugar
- 3 Eggs
- 2 tsp Vanilla Extract
- 300g Self-Raising Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
Instructions:
- Preheat oven to 175°C/350°F.
- Using a hand whisk or electric mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Add the vanilla extract and mix to combine.
- Sift in the flour, baking powder and salt, and mix to combine.
- Add the Lotus Biscoff Spread and mix until everything is fully combined.
- Pour the batter into a greased and lined cake tin.
- Bake for 30-35 minutes, or until a skewer comes out clean.
- Leave to cool before serving.
Nutritional Information:
Per Serving: Calories: 479, Protein: 5.6g, Carbs: 52.3g, Fat: 28.5g.
Tips:
- Store in an airtight container for up to 5 days.
- If you prefer a sweeter cake, try adding extra Lotus Biscoff Spread.
- Add extra flavour by folding in chopped mixed nuts or chocolate chips.
Notes:
This recipe is best served at room temperature.
Serving Suggestions:
Serve with a dollop of whipped cream, a sprinkle of icing sugar and a drizzle of Lotus Biscoff Spread.
Frequently Asked Questions:
- Q: Can I use a different type of spread?
- A: Yes, you can use a different type of spread if you prefer, such as Nutella or peanut butter.
- Q: Can I make this cake ahead of time?
- A: Yes, you can make the cake ahead of time and store it in an airtight container for up to 5 days.
Lotus Biscoff Cake Recipe #2
Ingredients:
- 200g Lotus Biscoff Spread
- 200g Softened Butter
- 200g Caster Sugar
- 3 Eggs
- 2 tsp Vanilla Extract
- 300g Self-Raising Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 100g Crushed Lotus Biscoff Biscuits
Instructions:
- Preheat oven to 175°C/350°F.
- Using a hand whisk or electric mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Add the vanilla extract and mix to combine.
- Sift in the flour, baking powder and salt, and mix to combine.
- Add the Lotus Biscoff Spread and mix until everything is fully combined.
- Fold in the crushed Lotus Biscoff Biscuits.
- Pour the batter into a greased and lined cake tin.
- Bake for 30-35 minutes, or until a skewer comes out clean.
- Leave to cool before serving.
Nutritional Information:
Per Serving: Calories: 488, Protein: 6.1g, Carbs: 53.1g, Fat: 29.3g.
Tips:
- Store in an airtight container for up to 5 days.
- If you prefer a sweeter cake, try adding extra Lotus Biscoff Spread.
- Add extra flavour by folding in chopped mixed nuts or chocolate chips.
Notes:
This recipe is best served at room temperature.
Serving Suggestions:
Serve with a dollop of whipped cream, a sprinkle of icing sugar and a drizzle of Lotus Biscoff Spread.
Frequently Asked Questions:
- Q: Can I use a different type of biscuit?
- A: Yes, you can use a different type of biscuit if you prefer, such as digestive biscuits.
- Q: Can I make this cake ahead of time?
- A: Yes, you can make the cake ahead of time and store it in an airtight container for up to 5 days.