Move over Nutella, there’s a new spread in town and it’s HOT. If you’re yet to discover all the deliciousness of Lotus Biscoff spread (or even the biscuits), now is the perfect time to jump on that tastebud discovery train with this showstopper of a cake. HOLY BISCOFF YUM.
Sure, this recipe is of the ‘make from scratch variety’, but if you’re not a baker or you simply do not have the time to spare, don’t you worry. Woolworths have your non-baking back with their rather delectable Woolworths Vanilla Cake with Lotus Biscoff for just $8. You could absolutely unpack that Biscoff beauty onto a plate and decorate. That secret is safe with us.
Biscoff Cherry Cake Recipe
PREP: 20 minutes
COOK: 55 minutes
For the cake
- 3 cups The Healthy Baker Self Raising Flour
- ¼ tsp allspice
- 1 tbs ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup Farmers Union Greek Style Yogurt
- 6 free-range eggs
- 2 cups caster sugar
- 1 cup vegetable oil, plus extra for greasing
Biscoff chocolate icing
- 125g unsalted butter, softened (softened)
- 125g icing sugar mixture
- 100g Lindt Dessert 70% Cocoa baking chocolate, melted (melted)
- 400g Lotus Biscoff Spread Smooth
- 50g fresh cherries, stems removed (stems removed)
- 80g Lindt Dessert 70% Cocoa baking chocolate
- 3 rosemary sprigs, to decorate (to decorate)
- Preheat oven to 170°C and grease 2 x 20cm (7cm deep) round cake pans with oil and line bases with baking paper.
- Place yoghurt, sugar and eggs into a large bowl and whisk. Add flour, oil, 1 tsp salt and spices and whisk until just combined. Divide evenly among pans and bake for 50-55 minutes or until a skewer inserted into the cake centre comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes.
- To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for 2 minutes or until light and fluffy. Scrape down the sides of the bowl and add icing sugar. Beat for a further 1 minute. Add chocolate with the mixer running on low speed, then increase to medium-high speed and beat for 2 minutes or until fully incorporated.
- To make the decorations, gently melt half the chocolate in a bowl over simmering water, ensuring the base doesn’t touch the water. Remove from heat and stir in remaining chocolate until melted. Dip cherries into chocolate and place them onto a wire rack to set slightly.
- To assemble the cake, use half the icing to sandwich cakes, then spread the remaining icing over top. Top with cherries and rosemary sprigs. Serve.
Don’t forget to serve this gorgeous Biscoff cherry cake with a dollop of cream or for even MORE Biscoff goodness, try our 3-ingredient Biscoff ice cream recipe. You can never have too much Biscoff, guys.