Speculoos biscuit cake
This cake is light, fluffy and captures the distinctive flavour of those little caramelised biscuits perfectly. It pairs beautifully with a cup of coffee.
Ingredients
For the cake
- 140g/5oz soft margarine (or butter, at room temperature), plus extra for greasing
- 125g/4½oz speculoos biscuits (approximately 16 biscuits)
- 240g/8¾oz smooth speculoos spread, such as Biscoff
- 120g/4½oz soft light brown sugar
- 140g/5oz self-raising flour
- 1 tsp baking powder
- 4 free-range eggs
- 3 tbsp Greek-style yoghurt
For the buttercream
- 150²µ/5½´Ç³ú butter, at room temperature
- 250g/9oz icing sugar, sieved
- 100g/3½oz smooth speculoos spread, such as Biscoff
Method
Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper.
To make the cake, blend the biscuits in a food processor to make a very fine crumb.
Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration.
Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely.
While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined.
Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve.
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