Watch the Full Step-by-Step
Servings: 10
- 10-inch/26-centimeter round cake pan
- Large mixing bowl
- Round piping tip
- Toothpick
- Kitchen scale
INGREDIENTS
- 2½ cups/300 grams all-purpose flour
- 1 cup/200 grams granulated sugar
- 4 large eggs
- 1 cup/240 milliliters oil
- 1 cup/340 grams honey
- 1 cup/240 milliliters boiling water, with 1 black tea bag
- 1 tablespoon/12 grams baking powder
- 1 teaspoon/5 grams baking soda
- 2 teaspoons ground cinnamon
- Pinch fine salt
Topping:
- 7 ounces/200 grams Biscoff cookie spread, melted
Whipped cream:
- 1 cup/250 milliliters oat-based whipping cream
- 2 heaping tablespoons instant vanilla pudding mix
- 2 heaping tablespoons Biscoff cookie spread
INSTRUCTIONS
- Heat the oven to 325°F/160°C. Line the bottom of a 10-inch/26-centimeter round cake pan with parchment paper.
- In a large bowl, whisk the eggs and sugar until combined. Add the oil and honey and whisk until smooth.
- Add half the flour, baking powder, baking soda, cinnamon and salt. Whisk to combine. Add the hot tea and whisk again, then add the remaining flour and whisk until smooth.
- Pour the batter into the prepared pan. Bake until the cake is set and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
- Let the cake cool completely in the pan, about 3 hours.
- Remove the cake from the pan and transfer to a serving plate. Pour the melted Biscoff spread over the top and spread evenly with a small offset spatula or the back of a spoon. Refrigerate for 30 minutes.
- Meanwhile, beat the non-dairy whipping cream, pudding mix and Biscoff spread in a stand mixer until stiff peaks form. Transfer to a piping bag fitted with a round tip.
- Pipe small mounds of Biscoff cream around the edge of the cake. Refrigerate for about 1 hour before serving.
- For the best flavor and texture, serve the cake the next day. Store in an airtight container in the refrigerator for up to 4 days.