Yes, I know. Again with the Biscoff Spread!
Since discovering this caramelised biscuit spread, I have had many ideas for what I could do with it, apart from just using it as a spread. Adding it to a buttercream was one of them, and I can confirm it is delicious!
Since I don’t eat chocolate, I always need to think of something a little different to enjoy at Easter. I thought a carrot cake was quite a fitting alternative, especially decorated with a few pastel Easter eggs.
I have used panela sugar in this recipe as I love the caramel flavour it gives, however you can use the same quantity of brown sugar. I have also used some date syrup to add a little deeper flavour and colour to the cake, but if you don’t have any it can be substituted for more honey.
I hope you have a lovely long weekend, and get to enjoy a slice of cake, Easter egg or hot cross bun - or even better get to spend some time in the kitchen and bake some for yourself!
Carrot Cake with Biscoff Buttercream
Ingredients:
110g panela sugar (or light/dark brown sugar)
185ml canola/vegetable oil
85ml date syrup
100ml honey
4 eggs
1.5 tsp vanilla bean paste
335g plain flour
3 tsp baking powder
1.5 tsp bicarb soda
2 tsp Hot Cross Bun spice*
4 large carrots, grated
Ingredients for the Buttercream:
150g unsalted butter, at room temp
190g icing mixture/sugar
130g (approx. 1/2 cup) smooth Biscoff spread
pastel Easter eggs, optional
edible flowers, optional
Method:
Preheat oven to 170 degrees Celsius and line two 20 cm round springform baking tins with baking paper.
In a large bowl whisk together the sugar, oil, date syrup, honey, eggs and vanilla.
Then add the flour, baking powder and Hot Cross Bun Spice. Sift in the bicarb soda and whisk together until combined.
Then add the grated carrots to the cake mixture and mix to combine.
Equally divide the batter between the two prepared tins and bake for about 35-40 minutes, or until each cake is springy to the touch and a skewer inserted in the centre comes out clean.
Leave the cakes the cool on a wire rack for about 30 minutes, then remove from the tin and leave to cool completely.
To make the icing, beat the butter using a stand mixer and the whisk or paddle attachment for 1-2 minutes, or until it is pale and creamy (if your butter is still a bit cold, you will need to beat it a bit longer than this). Add in the icing sugar, and beat for another 1-2 minutes or until the icing is fluffy.
Add the Biscoff spread and beat until combined.
Place one of the cakes on a plate or cake stand, and spread half the buttercream over the top. Top with the second cake, and spread over the remaining buttercream. Decorate with pastel Easter eggs and edible flowers if you wish.
Serves about 8.
*I have used the Hot Cross Bun Spice from Gewurzhaus, as they kindly sent me some. This spice is a combination of cassia, coriander, ginger and clove. You can substitute with your own mixture of these spices or just add 1tsp cinnamon and 1tsp mixed spice.
