Biscoff cake

Biscoff cake , moist, delicious and irresistible

The perfect balance between sugar and spice in cake form! Delicious, moist, elegant and super easy to make! This biscoff cake is my entry for this month’s MFB challenge hosted by the lovely Rafeeda from the big sweet tooth.
When the challenge was announced I was really excited!
Cooking from your recipe scrapbook

Oh the possibilities!!
Biscoff mini basboosa donuts.jpg

If you have a passion for cooking or baking I am sure you have a little (or if you are like me a huge) book full of handwritten, printed or cut out recipes that you want to try !
Needless to say that mine is overflowing with recipes,there are so many recipes, cuisines and techniques that I wish I had the time to try.

When the whole biscoff craze took the world by storm I was intrigued but back then I lived in Jordan and Biscoff was not available there and even if it was, the thought of making a dessert out of cookie butter then adding more sugar and butter to it was way over the top for me.
Here in the UAE biscoff is so readily available, it is everywhere you look. Yet I still couldn’t justify making a dessert out of it because I KNEW that if I made it, it would vanish!Self control and cookie butter? Are you kidding?!
Fast forward to this month, the kids had a bake sale at school! The MFBC asked us to make a recipe from our scrap book! BINGO!
A little update: Since so many of you wrote to me asking about biscoff:

Biscoff if you are not familiar with it is a spreadable cookie butter made from biscoff (AKA lotus ) cookies. These cookies are infused with a blend of spices like cinnamon, cardamom, cloves, mace among many others. Think of it as the European substitute for nutella and nut butter.

Biscoff cake by chef in disguise.jpg

The use of yogurt in the cake makes it exceptionally moist, added to that, the beating of the eggs till they double gives the cake a beautiful airy texture . Add biscoff in the cake and on the cake and you get a heavenly sugar and spice combo that is beyond irresistible!
If you like biscoff you HAVE to try this but try to do it when you have company! or else you’ll find pieces of the cake disappearing mysteriously and at alarming speed!

Biscoff cake

Recipe source: Farrohat al emarat

3 cups patent flour (see notes)
1 tablespoon baking powder
1.5 cups caster sugar
3 tablespoons biscoff
3/4 cup oil
3/4 cup coconut milk
1.5 cup yogurt
6 room temperature eggs
1/2 teaspoon salt
1 teaspoon vanilla

For decoration
1.5 cups lotus biscoff
Lotus biscoff cookies

DIRECTIONS:

    1. In the bowl of your stand mixer add the eggs, salt and vanilla and whisk till the eggs double in size
    2. In another bowl mix the sugar, oil, yogurt, coconut milk,and biscoff , mix till homogenous
    3. Add the flour and baking powder to the sugar and oil mix and mix until incorporated
    4. Fold the flour mixture into the eggs gently
    5. Brush a cake pan with oil or butter and dust it with flour
    6. Pour the batter into the pan
    7. Bake in a preheated oven at 170 C for 40 minutes or until a cake tester inserted into the center of the cake comes out clean
    8. Take the cake out of the oven and allow it  to cool completely
    9. Take the cake out of the pan and place it on the serving dish
    10. Melt the biscoff in a water bath
    11. Pour the biscoff over the cake and decorate it with cookiesNotes:
      Patent flour is the purest and highest-quality commercial wheat flour available. Patent flour is made from the center portion of the endosperm.
      You can read more about it herehttp://www.thefreshloaf.com/node/39784/patent-flour-versus-bread-flour
      If you can’t find it, you can use regular all purpose flour but this one gives better results
      If you are planning on making this cake ahead of time don’t add the cookies on top until right before serving. Adding the cookies too far in advance will make them go soft

      Biscoff cake

من اول ما بدا هوس اللوتس يجتاح العالم و انا حابة اجرب اعمل حلى فيه و لكن لاني عارفه تماما اني لو عملته رح يختفي بثواني ضلت الفكره في قائمة..يوما ما
هاد الشهر كان تحدي مدوني الطعام المسلمين هو انا نعمل وصفه من دفتر وصفاتنا او وصفه النا زمان حابين نجربها
لحسن الحظ الاولاد كان عندهم طبق خيري في المدرسه فكانت فرصه ذهبيه اني اجرب الكيكه بدون ما تضل في البيت و تنتهي كل محاولاتي لمقاومتها بالفشل!!
الكيكه هي اساسا كيكه زبادي..هشه و طريه و لذيذه بس اضافه اللوتس في الكيكه و على وجهه الكيكه حولتها لعالم تاني تماما
اذا كنتوا من عشاق اللوتس…ضروري تجربوها..بس انا مش مسؤوله عن حالات الادمان اللاحقه!

كيكة اللوتس

6 بيض بحرارة الغرفه
ملعقه صغيره فانيلا
نصف ملعقة صغيرة ملح
3/4 كوب حليب جوز هند
3/4 كوب زيت نباتي
1.5 كوب لبن زبادي
3 ملاعق كبيرة زبدة لوتس
1.5كوب سكر ناعم
3 كوب طحين فاخر
1 ملعقه كبيرة بيكنغ باودر

للتزيين
بسكوت لوتس
زبدة لوتس

الطريقة :
نخفق البيض و الملح و الفانيلا بالخفاقه حتى يتضاعف حجم البيض
في وعاء اخر نخلط الزيت و الحليب و اللبن و السكر و زبده اللوتس حتى يتجانس المزيج
نضيف الطحين و البيكنغ باودر و نقلب حتى يتجانس المزيج
نضيف خليط الطحين الى البيض و نقلب بلطف
ندهن قالب كيك بالزبدة و نرشه بالطحين
نسخن الفرن على 170 و نضع الرف في المنتصف
نصب الخليط في القالب و نخبزه مده 40 دقيقه او حتى تخرج سكين تغرس في المنتصف نظيفه
نترك الكعكه لتبرد ثم نخرجها من القالب
في حمام مائي نذيب زبدة اللوتس و نصبها على الكيكه
نزين السطح بالبسكوت

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