Lotus Biscuit Cake

Lotus Biscuits are a big deal outside North America, I would say on par with Nutella with a range of lotus biscuit products like pancakes, sweets, smoothies, ice cream etc.  You can however still find the addictive biscuit and the related Lotus Biscoff Paste in ethnic and speciality supermarkets in your area, and after you try them and have your mind blown – you might want to consider trying out this treat for a different take on a regular cake.  If you can’t find them I’m sure you google enough and you can find a nearby supplier.

Time:

About an hour

Serves:

10

Good for:

  • Decadent dessert for those special occasions
  • A chance to introduce your friends and family to the Lotus Biscuit craze

Ingredients:

  • 225g softened butter
  • 225g light brown soft sugar
  • 4 large eggs
  • 225g self-rising flour
  • 2 level teaspoons baking powder

For the filling:

  • 150g softened butter
  • 350g icing sugar
  • 1 tbsp milk
  • 100g lotus biscoff spread (smooth)

Kitchen things you’ll need:

  • Two 8 inch pans
  • Spatula
  • Hand Mixer

Making it:

  • Preheat the oven to 180°C (356°F)
  • Add the butter and sugar together in a bowl and mix until smooth. Make sure there are no clumps of butter or sugar left as these will make the cake mixture lumpy.
  • Add the eggs, flour and baking powder to the butter and sugar mixture and mix until everything is combined. The mixture should be light, creamy and smooth.
  • Grease two cake tins with a diameter of 20 centimetres (8 inches) and line the bases with baking parchment.
  • Put half the mixture in one tin and the other half in the other tin.
  • Bake in the preheated oven for about 25 minutes, until golden brown. You can check that the cake is ready by putting a skewer in the cake and pulling it out. If there is any mixture left on the skewer once pulled out the cake is not ready. But if the skewer is clean the cake is ready.
  • Leave to cool in the tin for a few minutes and then turn the cake out of the tin onto a wire rack and leave to cool until completely cold.
  • Once the cake is completely cold mix the butter and the icing sugar in a bowl until there is no lumps and the mixture is smooth.
  • Add the milk to make the mixture more creamy and softer.
  • Finally add the lotus biscuit paste and mix until everything is combined completely.
  • Put the filling in between the two cakes and on top of the cake.

Tips/notes:

  • You could even decorate the cake with lotus biscuits, or sprinkle it with crumbled lotus biscuits.
  • For a slightly exotic flavour add a sprinkle of nutmeg and cardamom powder into the frosting.

 

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