ingredients
400g jar Biscoff smooth spread
1 cup caster sugar
2 eggs
225g self raising flour
100ml espresso coffee
method
- Preheat oven to 190°C/170°C fan forced. Grease a 20cm x 10cm rectangle cake tin and line with baking paper.
- Place 250g of Biscoff spread, sugar and eggs in the bowl of an electric mixer fitted with a whisk attachment and beat until creamy. Add flour and coffee and beat at a low speed until combined. Increase speed too high to beat for 60 seconds. Pour into prepared tin and bake for 50-55 minutes or until an inserted skewer comes out clean. Leave to cool in the tin for 5 minutes before turning onto a wire rack.
- Place the jar of Biscoff spread in the microwave and microwave on high in 30 second bursts until the spread is melted. Stir until smooth and pour over the warm cake. Decorate with Biscoff biscuits if desired and leave to cool before cutting into slices to serve.
recipe notes
- Use spaghetti Lunghi.
Credits: Best Recipes