Biscoff Loaf Cake…


Cakes are a big downfall for us and I LOVE baking, I have baked cakes since I was a kid with my grandparents and when I got my own house I would bake 1 – 2 cakes a week, even more when we had friends or family over.

Now I have tried loads of recipes using sweetener and I am sorry but I find them vile. Yes I will still use sweetener in some bakes but some cake types are ok to substitute it for, sponges however needs sugar to prevent the sinking and the eggy, rubbery texture that comes with it.


Some recommended items from our kitchen to make this dish…


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Biscoff Loaf Cake

Makes 8 to 10 slices

INGREDIENTS:

  • 3 eggs
  • 75g caster sugar
  • 75g self raising flour
  • Β½ teaspoon baking powder
  • 1 teaspoon salted caramel flavouring
  • 3 tablespoons biscoff spread, melted so its runny
  • 2 small biscoff biscuits crumbled

METHOD:

  1. Preheat oven to 180Β°C fan and line a 1lb loaf tin with baking paper or a cake liner.
  2. In a mixing bowl whisk the eggs, flavouring and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk).
  3. Carefully sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
  4. Pour a third of the mix into the cake tin and drizzle half of the spread and sprinkle some of the crumbled biscuit, repeat this step again and top with the remaining cake batter.
  5. Bake in the centre of the oven for 35 – 40 minutes or until golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin.
  6. Transfer to a cooling rack and cool completely before slicing.

METHOD:

  • Enjoy with a dollop of ice cream for a little dessert or simply enjoy a slice with a cuppa.
  • This cake stores in an airtight container for up to 4 days. Each slice can also be individually wrapped in cling film and frozen, defrost fully before consuming.