Ingredients

1 tsp

Steenbergs organic speculoos spice blend

2 heaped tbsp

cocoa powder

140g

smooth Lotus biscoff spread

175g

soft salted butter

175g

light brown/coconut sugar

medium eggs

175g

self-raising flour

1 tsp

baking powder

1 tsp

vanilla extract

100g

Lotus Biscoff biscuits

30g

dark chocolate, melted

80g

dark chocolate chips

The perfect autumnal cake made with our fragrant Speculoos spice blend.

Many thanks to Nikibakes for the delicious recipe.

Method

Preheat the oven to 180°C and line a 900g loaf tin with greaseproof paper, set aside. Beat the butter and sugar together until light and creamy, then add the eggs one at a time, beating between each addition.
Fold through the flour, baking powder and vanilla extract until smooth and add the speculoos spice. Divide between two bowls; stir 100g of the Biscoff spread into one and the cocoa powder and 50g of the chocolate chips into the other.
Dollop the two cake batters into the tin and tap the tin on a surface then use a skewer to swirl the mixtures together. Arrange the Biscoff biscuits on top along with the remaining chocolate chips, pressing in slightly, then bake for around 1 hour or until a skewer inserted into the loaf comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
To decorate, drizzle the melted chocolate and warm the remaining Biscoff, then drizzle that over the cake too. Leave to set before slicing and serving.
Enjoy!