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Biscoff coffee marble cake


Serves: 12
timePrep time: 35 mins
timeTotal time:
Biscoff coffee marble cake
Recipe photograph by Toby Scott

Biscoff coffee marble cake

A delicious marble cake using caramelly Biscoff spread and dark chocolate. Serve with vanilla ice cream or a cup of hot coffee

Serves: 12
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
371Kcal
Fat
21gr
Saturates
11gr
Carbs
39gr
Sugars
23gr
Fibre
1gr
Protein
6gr
Salt
0.7gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 4 tbsp semi-skimmed milk
  • 2 tbsp instant coffee granules
  • 2 tbsp cocoa powder
  • 125g crunchy Lotus Biscoff spread
  • 175g soft salted butter
  • 175g light brown sugar
  • 4 medium eggs
  • 175g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 100g Lotus Biscoff biscuits
  • 30g dark chocolate

Step by step

Get ahead
The Biscoff cake keeps in an airtight container for up to 5 days.
  1. Preheat the oven to 180°C, fan160°C, gas 4 and grease and line a 900g loaf tin (about 10cm x 20cm on the base). Microwave the milk for 30 seconds until steaming. Put the coffee and cocoa in one bowl and 100g of the Biscoff spread in another. Divide the hot milk between the bowls and stir both until well combined.
  2. Beat the butter and sugar together until light and creamy, then add the eggs one at a time, beating between each addition. Fold through the flour, baking powder and vanilla until smooth. Divide between two bowls; stir the Biscoff mixture into one and the coffee mixture into the other.
  3. Set aside five Biscoff biscuits then chop the remainder. Alternately dollop the two cake batters into the tin until the base is covered then scatter over half the chopped biscuits. Continue with the remaining batter and chopped biscuits, finishing with a final layer of batter. Tap the tin on a surface then use a skewer to swirl the mixtures together. Arrange the reserved biscuits on top, pressing in slightly, then bake for around 1 hour or until a skewer inserted into the loaf comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  4. To decorate, melt the chocolate and warm the remaining Biscoff, then drizzle both over the cake. Leave to set before slicing and serving.

    Don't miss: 5 more delicious Biscoff baking recipes 

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