Biscoff Cake
Soft sponge made with Biscoff spread, sandwiched with Biscoff, topped with Biscoff...
Course:
brunch, cake, Dessert
Keyword:
alternative christmas, biscoff, biscoff cake, cake, kids christmas foods, vegan cakes
Gather
- 170 ml milk
- 100 ml yogurt
- 1 teaspoon apple cider vinegar
- 50 g butter
- 150 g sugar
- 240 g plain flour
- 3 teaspoons baking powder
- 3/4 teaspoon bicarbonate of soda
- Pinch of salt
- 100 g Biscoff spread
- * optional biscoff, chocolate spread, buttercream, biscuits for decorating
Prepare
-
Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
-
Cream the butter and sugar in a large bowl.
-
Tip the yogurt mixture into the butter and sugar, then mix until roughly combined.
-
Sieve in the flour with the baking powder, bicarbonate of soda, and salt. Gently fold in until completely combined. You should have a smooth mixture.
-
Add the Biscoff spread to the batter and mix gently, being careful to keep the air in the mixture. Fold until fully combined.
-
Immediately pour the batter into a greased or lined baking tin and bake at Gas Mark 4 (350°F / 180°C) for 30-40 minutes, or until a skewer comes out clean.
-
Remove from the tin and allow to cool.
-
If decorating, once cool, slice the cake in half horizontally and allow to cool fully.
-
Sandwich back together with more biscoff, or try buttercream or chocolate spread. You could buy vanilla buttercream (check for vegan ones) and mix the biscoff into it. Do the same with the top (& sides if you wish) and add whole or crushed Lotus/Biscoff biscuits to decorate.
-
Enjoy!
