Speculoos cake

It’s soft, moist and so easy to make. With speculoos spread (cookie butter) being the main ingredient, this cake is packed with sweet, cinnamon flavours.

Serves 8

Cook 40 min + 40 min cooling 

• 525g (18.5oz) speculoos spread/cookie butter (I use Biscoff)
• 1 ½ tsp baking powder
• 2 large eggs 

For the topping (optional):

• 2 speculoos biscuits (I use Biscoff), finely crushed
  
  

1. Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4 and line the bottom of a 20cm (8in) round springform cake tin with a circle of nonstick baking paper.

2. Put 400g (1 ⅔ cup) of the speculoos spread (cookie butter) into a microwave-safe bowl and microwave on high in 30-second bursts, stirring at each interval, until runny and smooth, then let it cool for about 5 minutes.

3. Transfer to a large mixing bowl, then stir in the baking powder with a balloon whisk until combined. Gradually mix in the eggs until fully combined, then pour into your prepared tin and smooth out evenly with the back of a spoon.

4. Bake in the oven for 30 minutes, or until a toothpick inserted into the middle comes out clean. Leave to cool in the tin for 30 minutes, then transfer to a cooling rack. 

5. Melt the remaining speculoos spread in a microwave-safe bowl as above, then pour over the cake, spreading it out with the back of a spoon and letting it drip over the edge. 

6. Store in an airtight container for up to 4-5 days. 

Optional topping:

At step 5, sprinkle the crushed biscuits over the top to decorate, if desired.

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