Servings: 8 servings
INGREDIENTS
Cake batter:
- 4 eggs
- ⅓ cup/85 grams Lotus Biscoff cookie butter
- ⅓ 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
- ⅓ 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.