This delightful 3-ingredient Biscoff Cake is not only incredibly easy to make but also absolutely scrumptious. With a taste reminiscent of a blondie or brownie, it’s a wonderfully simple treat to whip up! All you need are Biscoff spread, eggs, and baking powder to create this mouthwatering homemade cake in no time.
If you’re a fan of Biscoff, this cake is definitely for you. Trust me, it’s an irresistibly easy recipe you won’t want to miss.
I must admit, when I first came across this cake, my curiosity was piqued. Would it live up to its reputation, or would it only be deemed delicious due to the simplicity of its creation? Upon tasting it for the first time, I found it to be quite enjoyable, but there was a certain something it lacked. However, when I tried my hand at making it once more and introduced a few extra ingredients, the cake truly came alive!
3 Ingredients (Plus Spices!) Biscoff Cake
- 500g/1.1lbs smooth Biscoff spread
- 2 teaspoons baking powder
- 1 teaspoon vanilla bean paste (optional)
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 teaspoon fine salt (optional)
- 3 eggs, beaten
- 150g/5ozs Biscoff spread
- 3 Biscoff cookies
Instruction for Making a Perfect Biscoff Cake
Preheat oven to 160C/320F and line a 7 or 8-inch round springform tin with parchment. Remove all of the foil seals from the top of the Biscoff jar and microwave for 40-50 seconds or until liquid and pourable – the more liquid it is, the easier it will be to mix in. Pour the Biscoff spread into a large bowl and whisk in the baking powder, spices, and salt with a large balloon whisk. Then whisk in the beaten eggs until you get a shiny, evenly textured batter (watch out for chunks of Biscoff).
Pour into the prepared tin and bake for 40 minutes for an 8-inch cake or 50 minutes for a 7-inch cake (or until the center is no longer wobbly). Place on a cooling rack and cool completely. Then turn the cake upside down and place it on a serving plate. Melt the 150g/5ozs of Biscoff in the microwave for 30 seconds and then pour it over the top of the cake. Use a knife or spoon to coax the icing to the edge to make drips.
Place one Lotus biscoff cookie in the center and place the remaining two cookies in a ziplock bag and bash with a rolling pin. Sprinkle around the edge using a teaspoon.