For the cake

325 g Butter or baking spread

325 g Light brown sugar

150 g Biscoff spread

6 Eggs large

1 tbsp Milk

325 g Self raising flour

For the buttercream

200 g Butter or baking spread

400 g Icing sugar

250 g Biscoff spread

1 tbsp Milk

For decoration

35 g Biscoff melted

8 Lotus biscuits broken in half

3 Lotus biscuits crushed


Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

Make the sponge by mixing the butter and light brown sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

Add the Biscoff spread and mix in

Add the eggs and milk, and whisk until fully incorporated

Gently whisk in the self raising flour, and whisk in until you can’t see any flour anymore

Divide the mixture between the tins, use scales for accuracy

Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the Biscoff spread and milk and mix until smooth

If the cakes have domed on top, level them off with a cake leveller or a serrated knife

Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

Add the other sponge on top and pipe or spread the remaining buttercream on top

Decorate with the melted Biscoff spread (microwave for 20 seconds to melt it) and the Biscoff biscuits. The biscuits will go soft after several hours in contact with the buttercream so add them later if you’re not serving the cake straight away

Leftovers will keep in an airtight container in a cool place for 2-3 days