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Rich Honey Lotus Cookie Crumble Cake

5 from 3 votes
Oshrit Abergil – @oshritabergil
Comment
Whether it's Rosh Hashanah or not, this cookie crumble cake is a must have in your dessert repertoire. 
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Servings: 8 servings

INGREDIENTS
 

Cake batter:

  • 4 eggs
  • cup/85 grams Lotus Biscoff cookie butter
  • cup/80 grams dark brown sugar
  • ¾ cup oil
  • 1 flat tablespoon/10 grams baking powder
  • 1 teaspoon cinnamon
  • 1 cup/140 grams flour
  • ½ cup/180 grams honey
  • ½ cup/120 milliliters boiling water

Cookie crumble:

  • 5 Lotus Biscoff cookies, crushed
  • cup/30 grams blanched almond, sliced
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon cinnamon

INSTRUCTIONS

  • Mix all the crumble ingredients in a bowl.
  • Preheat the oven to 320 ℉ (160 ℃).
  • In a bowl, beat the eggs with the sugar for about a minute, then add the oil and lotus butter and mix.
  • Add the flour, baking powder and cinnamon and mix well.
  • In a separate bowl, mix the boiling water with honey until dissolved, then pour onto the batter and mix quickly. NOTE: The batter comes out a little liquidy but that's fine (if it's too liquidy, add a little bit of flour).
  • Transfer the batter into 2 English Cake molds and sprinkle the cookie crumble on top.
  • Bake for about 40 minutes, or until the cake is only slightly moist/crumbly.

MY NOTES


Frequently Asked Questions

Can I replace the Lotus Biscoff cookies with any kind of cookies I want?
Oh, hell yeah. Go to town with it.

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