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Lotus biscoff Cake Recipe

Easy Lotus Biscoff Cake Recipe

4 ingredient Lotus Biscoff Cake
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Servings 12 Slices
Calories 238 kcal

Ingredients
  

For the cake:

  • 400 g Belmont Caramelised Biscuits Around 50 biscuits
  • 1.5 tsp Baking Powder
  • 380 ml Skimmed Milk

For the topping:

  • 125 g Belmont Caramelised Biscuit Spread Melted
  • 2 Belmont Caramelised Biscuits Crushed

Instructions
 

  • Pre-heat your oven to 170℃/340℉/Gas Mark 4.
  • Line your 9" cake tin with parchment paper.
  • Put the biscoff biscuits into a food processor and blitz until the cookies look like fine breadcrumbs.
  • Pour the biscuit crumbs into a bowl.
  • Measure out the milk and pour the milk into the crumbs. Mix until everything is fully combined.
  • Pour the mixture into the cake tin and cook in the oven for 15 - 20 minutes. Or until a cake tester comes out clean from the middle.
  • Leave the cake to cool. Once it has cooled, you now need to add the topping.
  • In a microwavable bowl, add the biscoff spread and melt it in the microwave until it becomes a liquid, rather than a spread.
  • Pour the biscoff spread over the top of the cake. Using a silicone spatula, spread the topping to the edge of the cake. Sprinkle over the crushed biscoff all over the top of the cake.
  • Leave in the fridge to set for a minimum of 2 hours. Once the topping has set, remove it from the cake tin, cut a slice and enjoy.

Notes

*Prices correct as of May 2023
INGREDIENTS WEIGHT CALORIES PRICE
Milk (Skimmed) 380 ml 132 kcal £0.18
Belmont Caramelised Biscuits 400 g 2000 kcal £1.52
Baking Powder 1.5 tsp 3 kcal £0.03
Belmont Biscuits Smooth Biscuit Spread 125 g 725 kcal £0.64
         
TOTAL   2860 kcal £2.37
         
PER SERVING   238 kcal £0.20