We’re always a sucker for a bake with Biscoff – and this offers layers of it. A moist, spiced sponge is topped with a Biscoff caramel, cornflakes and Biscoff biccies tossed with white chocolate and, you guessed it, more Biscoff. Best served warm with ice cream or a drizzle of double cream.
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Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Ingredients
CAKE BASE
45 g salted butter
135 g light brown sugar
90 g plain flour
45 g cornflour
1 1/2 tsp. baking powder
1 tsp. mixed spice
1 tsp. ground cinnamon
125 g soured cream
1 medium egg, plus 1 yolk
vanilla extract
CRUNCH TOPPING
150 ml double cream
350 g Biscoff spread
50 g good quality white chocolate, chopped
80 g cornflakes, coarsely crushed
50 g Biscoff biscuits, roughly broken
Flaky sea salt
Directions
Step 1Preheat the oven to 190°C (fan 170°C) mark 5. Generously grease a 20cm deep cake tin well. In a large bowl, combine the sugar, flours, baking powder and spices. In a jug, combine the melted butter, soured cream, egg, egg yolk and vanilla extract. Make a well in the dry ingredients and whisk in the liquid ingredients. Pour into the cake tin and transfer to the oven. Bake for 25min or until lightly golden and the cake has just set. Set aside until warm, but not too hot to touch, about 10min.
Step 2Microwave the cream until just starting to bubble, about 30sec. Add 200g Biscoff spread with a large pinch of salt and stir until smooth. Poke a few holes into the warm cake and pour all the Biscoff mixture over the surface in an even layer.
Step 3Wipe the bowl clean and microwave the chocolate in 20sec bursts, stirring in between until melted. Add the remaining Biscoff spread with a pinch of salt and stir to combine. Add the cornflakes and broken Biscoff biscuits and carefully fold through until the cereal and biscuits are coated. Spoon the mixture over the glazed cake in an even layer, pressing down gently to pack in. Sprinkle with a pinch of flaked sea salt.
Step 4Serve immediately, finishing with a pinch of sea salt flakes over the surface. Serve with ice cream or dollops of whipped cream.
GH TIPS:
Play with the ratio of your crunchy topping by upping the biscuits and lowering the cornflakes. It will be less crunchy, but will have an even stronger Biscoff hit.
The final sprinkle of salt is essential to balance the sweetness of the Biscoff and white chocolate.
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
