Ingredients
Unsalted Butter, 100g, room temperature
Brown Sugar, 150g, light
Eggs, 3 large, at 20°C
Self-Raising Flour, 150g
Biscoff Spread, 150g, cinnamon-raspberry flavored
Vanilla Extract, 1 tsp, optional
Glaze Biscoff Spread, 100g, melted in microwave
Instructions
Preheat oven to 180°C. Cream butter and sugar using a stand mixer.
Gradually add eggs while maintaining emulsion.
Fold in 150g self-raising flour in three batches.
Blend in 150g Biscoff spread for spiced moisture.
Pour batter into a non-stick 9-inch round tin lined with parchment paper and smooth surface.
Spread half of the melted glaze Biscoff over the hot batter.
Return to the oven for 10 minutes for a clotted topping.
Cool completely (1 hour) before slicing.
Notes
Preheat oven immediately after mixing dry ingredients to maintain emulsion quality.
Use non-stick tin with parchment paper to prevent overbrowning on outer edges.
For richer flavor, use a cinnamon-raspberry Biscoff spread with visible spice flecks.
- Prep Time: 20
- Cook Time: 35
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: Belgian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg