I made this Biscoff cake for the first time a few months ago and it is seriously delicious but also pretty easy to make.
Josie has made her own since her return to Glasgow and the result was outstanding, check out her Instagram to see it: https://www.instagram.com/josie.pops/
For the sponge:
250g cooking margarine
250g light muscovado sugar
250g golden syrup
500g self-raising flour
4 tsp Ground Ginger
3 balls of stem ginger (in syrup), finely diced
350ml whole milk
For the buttercream:
2 egg whites
150g caster sugar
200g butter, cubed at room temperature
3 tbsp ginger syrup, from the stem ginger jar
Zest of 1 lemon
For the Sponge:
1. Preheat your oven to 160C/150C Fan and grease and line three 8″ Round Baking Tins.
2. Add the butter, sugar, golden syrup, and treacle to a large pan and gently heat, stir until the mixture has melted. Leave to cool for 5-10 mins.
3. Add the flour into a large bowl, add the ground and stem ginger, then pour in the cooled, melted sugar-butter mixture, and mix together until smooth. Add in the eggs, and milk and mix again till smooth.
4. Split the mixture between the three tins, and bake in the oven for30-35 minutes, check with a skewer, which should come out clean, leave the cakes in the tin for 15 mins, and then turn out to cool fully on a wire rack.
For the Buttercream:
1. Add the egg whites and sugar to a heatproof bowl (I use the bowl from my stand mixer). Place the bowl over a saucepan of simmering water without the bowl touching the water. Whisk gently but continuously, until the mix feels warm and the sugar is completely dissolved, if rubbed between your fingers it should feel completely smooth.
2. Add the bowl back onto the stand mixer and whisk the egg mixture on high until completely cool, it usually takes 15-20 minutes.
3. Once cool, start adding the butter gradually, it won’t look much like buttercream until most of the butter has been added.
4. Finally, add the stem ginger syrup & the lemon zest.