Sunday 1 March 2015

Lotus Biscuit Bundt Cake

Lotus Biscuit Bundt Cake
After three years I've opted to give the cake club reins to some other organised baking type, so I decided our third birthday was the time to relinquish cakey control. It seemed right to bake a spicy bundt, just like I did for our first meeting. However, this one needed to be spruced up a little!

You know those little biscuits that come with your coffee? Those little spicy ones? They come in a plastic packet and probably have a shelf life of about a hundred years, yet people seem to love their caramelised spiciness. Look what I found in Tesco! They only do it in a spreadable version... I had to use it.

This cake is not for the faint-hearted. It's sweet, spicy, very moist and enough to induce a sugar coma if not remedied with something savoury! Saying that, it's a bit of a belter. You don't have to cover the cake in the spread, but it's an unusual addition which will have your samplers questioning whether you are in fact a witch. 


    Lotus Biscoff Spread
  • 250g unsalted butter 
  • 650g golden caster sugar 
  • 5 medium eggs
  • 250ml milk
  • 1 tsp vanilla extract
  • 1 teaspoon lemon extract
  • 1 tsp mixed spice
  • 3 tsp cinnamon
  • 3 tsp ginger
  • 400g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt 
  • Tub of Lotus Biscoff spread

  1. Grease and flour a standard 10 inch, 2.4 litre, 10 cup bundt tin.
  2. Preheat the oven to gas 3/160 C.
  3. Mix the butter and sugar until it's well combined - there's a lot, so do it in stages.
  4. Add the beaten egg a little bit at a time until light and fluffy
  5. Add the extracts to the milk and again add to the cake batter a little at a time.
  6. In a separate bowl, sift the flour, spices, salt and bicarbonate of soda. Add the dry ingredients to the cake batter a little at a time. 
  7. Mix everything until its light and creamy looking.
  8. Pour into the prepared cake mould and level off with a quick shake of the tin. 
  9. Bake for about an hour and fifteen minutes, turning after an hour.
  10. Once cooked through leave the cake to cool in the tin fully. 
  11. When it's out of the tin, transfer the Lotus spread into a jug and warm slightly in the microwave. Just enough for it to move around of its own accord... Tip over the cake. 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.


  1. that cake sounds lovely - I had to stop buying that spread quite soon after I discovered it! too moreish :)

  2. mmmm your cake sound and looks lush x

  3. Great idea for a bundt cake and such a pretty one too! Love the biscoff spread.

  4. I quite literally made myself sick eating that stuff!! It's so bleeding addictive!! It makes a nice icing when mixed with simple fresh cream for little ginger buns. X

  5. I tried making a lotus biscuit bundt cake, but I didn't taste much like the biscuit... probably needed more spread in it or something. Might give your recipe a go using the whole jar! ;0)


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