Biscoff Cherry Cake

16 Ingredients

Number of servings

Biscoff Chocolate Icing

125grams unsalted butter (softened)
125grams icing sugar mixture
100grams Lindt Dessert 70% Cocoa baking chocolate (melted)
400grams Lotus Biscoff Spread Smooth

Cake

3 cup The Healthy Baker Self Raising Flour
1/4teaspoons allspice
1tablespoons ground cinnamon
1/4teaspoons cloves, ground
1/4teaspoons ground nutmeg
1 cup Farmers Union Greek Style Yogurt
6 free range eggs
2 cup caster sugar
1 cup vegetable oil (plus extra for greasing)

Decorations

50grams fresh cherries (stems removed)
80grams Lindt Dessert 70% Cocoa baking chocolate
3 sprigs rosemary (to decorate)

Nutrition per serving

50% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 170°C and grease 2 x 20cm (7cm deep) round cake pans with oil and line bases with baking paper.

Step 2 of 5

Place yoghurt, sugar and eggs into a large bowl and whisk. Add flour, oil, 1 tsp salt and spices and whisk until just combined. Divide evenly among pans and bake for 50-55 minutes or until a skewer inserted into cake centre comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes.

Step 3 of 5

To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for 2 minutes or until light and fluffy. Scrape down sides of bowl and add icing sugar. Beat for a further 1 minute. Add chocolate with the mixer running on low speed, then increase to medium-high speed and beat for 2 minutes or until fully incorporated.

Step 4 of 5

To make the decorations, gently melt half the chocolate in a bowl over simmering water, ensuring the base doesn't touch the water. Remove from heat and stir in remaining chocolate until melted. Dip cherries into chocolate and place onto a wire rack to set slightly.