{"id":4102,"date":"2024-05-23T05:10:36","date_gmt":"2024-05-23T05:10:36","guid":{"rendered":"https:\/\/homekitchennotes.com\/flavorfinesse\/2024\/05\/23\/lotus-biscoff-loaf-cake\/"},"modified":"2024-05-23T05:10:36","modified_gmt":"2024-05-23T05:10:36","slug":"lotus-biscoff-loaf-cake","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/lotus-biscoff-loaf-cake\/","title":{"rendered":"Lotus Biscoff Loaf Cake"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<h4>Cake:<\/h4>\n<ul>\n<li><span>220<\/span> <span>g<\/span> <span>margarine or unsalted butter<\/span> <span>softened<\/span><\/li>\n<li><span>120<\/span> <span>g<\/span> <span>Lotus Biscoff spread<\/span><\/li>\n<li><span>220<\/span> <span>g<\/span> <span>caster sugar<\/span><\/li>\n<li><span>4<\/span> <span>large<\/span> <span>eggs<\/span> <span>room temp<\/span><\/li>\n<li><span>220<\/span> <span>g<\/span> <span>self raising flour<\/span><\/li>\n<\/ul>\n<h4>Biscoff buttercream:<\/h4>\n<ul>\n<li><span>100<\/span> <span>g<\/span> <span>unsalted butter<\/span> <span>softened<\/span><\/li>\n<li><span>250<\/span> <span>g<\/span> <span>icing sugar<\/span> <span>sifted<\/span><\/li>\n<li><span>100<\/span> <span>g<\/span> <span>Lotus Biscoff spread<\/span><\/li>\n<li><span>30<\/span> <span>ml<\/span> <span>milk<\/span><\/li>\n<\/ul>\n<h4>Drip and topping:<\/h4>\n<ul>\n<li><span>30<\/span> <span>g<\/span> <span>Biscoff spread<\/span><\/li>\n<li><span>3<\/span> <span>Lotus Biscoff Biscuits<\/span> <span>halved evenly<\/span><\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<h4>For the cake<\/h4>\n<ul>\n<li>\n<div><span>Preheat the oven to 180C\/160C (fan) and line a 3lb loaf tin with non-stick baking paper<\/span><\/div>\n<\/li>\n<li>\n<div><span>In a large mixing bowl, using an electric whisk, beat the margarine, Biscoff spread and caster sugar until light and fluffy<\/span><\/div>\n<\/li>\n<li>\n<div><span>Whisk in the eggs until just combined<\/span><\/div>\n<\/li>\n<li>\n<div><span>Fold in the flour using a wooden spoon or rubber spatula until no streaks of flour remain<\/span><\/div>\n<\/li>\n<li>\n<div><span>Scoop the mix into your prepared loaf tin and smooth it out evenly<\/span><\/div>\n<\/li>\n<li>\n<div><span>Bake in the oven for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Allow the cake to cool fully before moving onto the next steps<\/span><\/div>\n<\/li>\n<\/ul>\n<h4>For the icing<\/h4>\n<ul>\n<li>\n<div><span>In a large mixing bowl, beat the butter until creamy<\/span><\/div>\n<\/li>\n<li>\n<div><span>Gradually add in the icing sugar a third at a time, whisking until combined each time<\/span><\/div>\n<\/li>\n<li>\n<div><span>Add in the Biscoff spread and whisk until combined, then gradually add the milk until you reach your desired consistency<\/span><\/div>\n<\/li>\n<\/ul>\n<h4>For the drip<\/h4>\n<ul>\n<li>\n<div><span>Melt the Biscoff spread in the microwave in 20 second bursts, stirring until runny and smooth<\/span><\/div>\n<\/li>\n<li>\n<div><span>Pop it in a piping bag fitted with a small round nozzle or cut a small hole in the bottom of the piping bag about 2mm wide<\/span><\/div>\n<\/li>\n<li>\n<div><span>Drip the Biscoff spread all the way around the edge of the cake (see the video below for extra guidance)<\/span><\/div>\n<\/li>\n<\/ul>\n<h4>Add the icing<\/h4>\n<ul>\n<li>\n<div><span>Transfer the buttercream icing into a piping bag fitted with a star nozzle and pipe the icing onto the top of the cake. If you don&#8217;t have a piping bag, feel free to spread it over the top however you wish<\/span><\/div>\n<\/li>\n<li>\n<div><span>Press the Lotus Biscoff biscuit halves into the top so they stand upright and it&#8217;s ready to serve! Enjoy \ud83d\ude42<\/span><\/div>\n<\/li>\n<\/ul>\n<h3>Notes<\/h3>\n<ul>\n<li>Store in an airtight container for up to 4 days<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Ingredients Cake: 220 g margarine or unsalted butter softened 120 g Lotus Biscoff spread 220 g caster sugar 4 large eggs room temp 220 g self raising flour Biscoff buttercream: 100 g unsalted butter softened 250 g icing sugar sifted 100 g Lotus Biscoff spread 30 ml milk Drip and topping: 30 g Biscoff spread [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":4103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divine-dessert"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=4102"}],"version-history":[{"count":0,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4102\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/4103"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=4102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=4102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=4102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}