• Sarah L Samuels

Cinnamon Cake with Biscoff Buttercream

My kids have been begging me to make a cake using Biscoff spread and I have had several attempts but the cake didn’t really taste of anything using the spread. So I made this cake with cinnamon and it gave it a much better taste.


For the icing I used the spread and added some biscuits for decoration.



My boys said it was really nice and moist cake and the icing was delicious so they gave it the thumbs up!!!

Jump to recipe


To start pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line a 2lb loaf tin.



Put the Stork, light brown sugar, SR flour, eggs and cinnamon into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.



Pour the mixture into the prepared tin and bake for 40-45 minutes or until a cake tester comes out clean.



While the cake is cooling make the icing. Put the sieved icing sugar, butter and Biscoff spread in the bowl of a stand mixer with a whisk attached fitted.



Whisk until smooth and add enough milk to allow the icing to be piped or spread. Put the icing into an icing bag fitted with a Wilton 1M star nozzle then pipe from left to right over the loaf cake until it is covered.



Finally decorate the cake with Lotus Biscoff biscuits.



Cinnamon Cake with Biscoff Buttercream


Sarah’s servings: 10

Baking time: 40-45 minutes


Ingredients:


Cake:

250g Stork Margarine

250g Light brown sugar

250g Self Raising Flour

4 Large eggs

3tsp Ground cinnamon


Icing:

100g Soft unsalted butter

100g Biscoff spread

300g Icing Sugar

2-3 Tbsp milk

10 Biscoff biscuits for decoration.


Method:


  1. Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line a 2lb loaf tin.

  3. Put the Stork, light brown sugar, SR flour, eggs and cinnamon into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.

  4. Pour the mixture into the prepared tin.

  5. Bake for 40-45 minutes or until a cake tester comes out clean.

  6. While the cake is cooling make the icing.

  7. Put the sieved icing sugar, butter and Biscoff spread in the bowl of a stand mixer with a whisk attached fitted.

  8. Whisk until smooth and add enough milk to allow the icing to be piped or spread.

  9. Put the icing into an icing bag fitted with a Wilton 1M star nozzle.

  10. Pipe from left to right over the loaf cake until it is covered.

  11. Decorate with Lotus Biscoff biscuits.


Download recipe

CinnamonBiscoff
.pdf
Download PDF • 107KB

Sarah’s extra slice...... If you don’t have an icing bag spread the icing over the cake and use a fork to make the lines left to right.




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