People Are Going Mad For This Biscoff Battenberg Recipe

We thought we'd seen it all when it comes to Lotus Biscoff - there's Biscoff mousse, Biscoff truffles and even Biscoff lasagne.

But if you want an instant hit of nostalgia then you're going to want to try out the latest in our endless stash of Biscoff recipes. Introducing Biscoff Battenberg.

Yep, we've all got fond memories of the legendary Battenberg cake, but now there's a new spin on it which incorporates the tasty caramelised biscuits and spread, and it might just have edged its way to our favourite treat of all time.

Like the original, the Biscoff Battenberg is a light sponge cake split into two different flavours, which sit in a two-by-two check pattern.

But while it's usually flavoured with marzipan and has strawberry jam sandwiched between the sponges, this alternative is covered with a Biscoff fondant, has a Biscoff and vanilla sponge and even has the much loved biscuit spread slathered between the layers.

Instagram/ @vegan_food_uk/ @Vecreationrecipes)

Yum.

The recipe was created by Beth, who runs Insta' page and blog Vecreation, for the vegan foodies over at @Vegan_Food_UK.

And when they shared her creation on their Insta page, the vegan blog teased that the recipe tasted "BETTER than original #batternberg cakes".

Now, that is quite a claim.

Discussing what inspired her version of the much loved cake, Beth told Tyla: "We all have moments that remind us of the good old days. I love bringing that feeling into baking but with a little added excitement of new flavours and twists.

"Combining the nostalgia of the past with the excitement of the now and right now that excitement is very much Biscoff!

"Biscoff happens to be vegan too which means everyone can enjoy it, just like the Biscoff Battenberg!"

Shutterstock)

If you want to make Beth's recipe with a non vegan Battenberg recipe then you can do that too.

Here's how she made it below:

Ingredients:

Biscoff Sponge:

150g plain flour

70g Light brown soft sugar

1/2 tsp Ground cinnamon

60g Biscoff spread

1 tsp Baking powder

130g Oatly barista milk

80g Biscoff spread

2 tsp Sunflower oil

Lotus Biscoff)

Vanilla Sponge:

150g Plain flour

70g Caster sugar

60g Naturli vegan block (or butter)

1 1/4 tsp Baking powder

105g Oatly barista milk

1 tbs Dr Oetker Madagascan vanilla extract

1 tbs Lemon juice

Biscoff Fondant:

220g Icing sugar

Pinch of ground cinnamon

80g Biscoff spread

60g Liquid glucose/ glucose syrup

1 tbs Water

5 heaped tbs of Biscoff spread for filling

Lotus Biscoff/ Instagram)

Method:

For the Biscoff sponge:

Pre-heat your oven to 150C.

Line a 2lb loaf tin or divide and line an 8" square cake tin (you will make both sponges together if you use a divided square tin).

In a bowl add flour, sugar and cinnamon, mix then add the 60g Biscoff spread, rub them all together with your fingers until mixture resembles fine breadcrumbs.

Add the baking powder and mix well.

Only to a low heat, melt together the 130g milk and 80g Biscoff spread and mix well, add the sunflower oil and stir.

Add the wet mixture to the flour and mix until just combined.

Pour the batter into your baking tray and bake until the middle has just firmed to the touch, don't over bake, the sponge dries out quickly.

When your cake is baked, remove from the oven and place upside down on a cooling rack, allow to cool completely.

Instagram/ @vegan_food_uk/ @Vecreationrecipes)

For the Vanilla sponge:

Prepare your baking tin.

Mix the milk, lemon juice and vanilla together and stir, this will curdle the milk which is what you want.

In a bowl add the flour and sugar, mix then add the vegan block, rub together with your fingers until the mixture looks like fine breadcrumbs.

Add the baking powder and mix well.

Add the milk mixture to the flour and stir until it has just combined.

Pour the batter into your baking tray and bake until the middle has just firmed to the touch.

When your cake is baked, remove from the oven and place upside down on a cooling rack, allow to cool completely.

While your cakes are cooling you can move onto the next step, the fondant.

For the Fondant:

Add your icing sugar and Biscoff to a bowl and rub together to form breadcrumbs.

Add the liquid glucose and water, combine with your hands (it will be messy, if you have a mixer you can use that).

Knead the mixture until it is all nice and blended and you have a gorgeous Biscoff fondant.

Keep the fondant covered or wrapped in cling film.

Instagram/ @vegan_food_uk/ @Vecreationrecipes)

Assembling the Battenberg:

Trim your sponges to equal sized rectangles, use a serrated bread knife and be gentle as the cakes are very tender.

Roll out your fondant (to desired thickness) in between greaseproof paper to a neat rectangle the height of your sponges and long enough to cover the cakes, you can trim it later if need be.

Coat as much Biscoff spread as you like all over the fondant.

Use Biscoff spread to join all the sponges together, be gentle when spreading it onto the cakes.

Use greaseproof paper to line one side of the fondant to cover the cake, keep it tight to the sponges.

If it looks like you will have a very large overlap you can trim the other side before repeating the process to fully cover your cake.

Remove the Biscoff spread you have oozing from your join.

Trim the ends of your cake and turn your cake seam side down.

Enjoy!

Topics: Lotus Biscoff, Tasty Food, Tasty, Biscoff

Joanna Freedman

Joanna is a journalist at Tyla with a particular interest in highlighting women's issues and telling inspiring first person stories. She's also their resident foodie, and loves covering exciting new beauty launches, too. Contact her at [email protected].

@joannafreedman