Description
A delightful cake combining the rich flavors of Lotus Biscoff cookies with a moist, tender cake topped with creamy frosting.
Ingredients
Scale
- 200g Lotus Biscoff cookies
- 200g all-purpose flour
- 200g sugar
- 200g unsalted butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 100g Biscoff spread (for frosting)
- Optional: additional Biscoff cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a cake pan.
- Crush the Lotus Biscoff cookies into fine crumbs. Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, cookie crumbs, and salt. Gradually add to the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Let it cool completely in the pan.
- Spread the Biscoff spread over the cooled cake. Decorate with additional Biscoff cookies if desired.
Notes
Serve as a stand-alone dessert or with ice cream, and store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg