Biscoff Traybake Recipe
You're sure to be enchanted by the heavenly symphony of flavours in this delightful creation: the Lotus Biscoff traybake.
Servings: 12 squares
Equipment
- Rectangle 30x23cm (12"x9”) nonstick cake tin
Ingredients
For the Biscoff sponge
- 265 g unsalted butter
- 265 g soft light brown sugar
- 3 medium free range eggs beaten
- 200 g Lotus biscoff spread smooth
- 2 tsp vanilla extract
- 265 g self-raising white flour (self rising flour)
- ¼ tsp salt
- 100 ml whole milk
For the Biscoff frosting
- 225 g unsalted butter
- 300 g icing sugar (powdered sugar)
- ⅛ tsp salt
- 150 g Lotus biscoff spread
- 1½ tbsp milk to loosen
To decorate
- 10 Lotus biscoff caramelised biscuits
Instructions
Make the Biscoff sponge
- Grease and line a medium roasting tin.
- Preheat the oven to 180C (160C fan-assisted / 350F).
- Put the sugar and butter in a bowl and beat together until very pale and fluffy.
- Whisk in the eggs, Biscoff spread, milk and vanilla.
- Fold in the flour and salt until combined into a thick batter.
- Spoon into the tin and gently level off.
- Bake in the middle of the oven for 45 minutes, or until it's firm in the middle.
- Cool in the tin on a wire rack.
Make the biscoff frosting
- Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl and whisk until pale and creamy.
Decorate your Biscoff traybake
- For the frosting, you can either spread it onto the cake with a palette knife, or you can transfer it to a piping bag fitted with an open star tip and pipe rosettes all over the cake.
- Crumble half of the Biscoff biscuits and scatter over the top.
- Leave 3 or 4 Biscoff caramelised biscuits whole, break the rest into pieces and place on top of the cake.
- Allow to set somewhere cool for 15 minutes before cutting into generous squares to serve.
Nutrition
Calories: 780kcal | Carbohydrates: 85g | Protein: 6g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 190mg | Potassium: 94mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1097IU | Calcium: 51mg | Iron: 1mg
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