There's some sort of magic in this recipe. It has such a short list of ingredients that we didn't think it would work, but it did and it's delicious. Arguably it's a bit of a waste of a jar of Biscoff, but on the other hand it does make a very soft and tasty sponge. The solution is probably to buy two jars - one for the cake, another to spread on toast. We think it's nice with something crunchy sprinkled on top for a different texture, but that's up to you.
- 1 jar of Biscoff spread
- 3 eggs, beaten
- 2 teaspoons baking powder
- Pinch of salt
- A couple of drops of vanilla extract
- A few broken Biscoff biscuits to top (optional)
1. Pre-heat the oven to 180c (160c fan)/gas mark 4 and line a square brownie/flapjack sized tin.
2. Scoop all but around 50g of the spread (which you'll use for the topping) into a large bowl.
3. Add all the other ingredients (except for the topping ingredients) into the bowl and mix well.
4. Put the mixture into the tin and spread until flat on top. Bake for around 20 mins until it's risen and looks firmish on top (but not starting to brown at the edges). Cool in the tin.
5. Top with the leftover spread and sprinkle with broken biscuits if you like/
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