Biscoff and White Chocolate Traybake
This traybake combines the sweet, caramel flavor of Biscoff with creamy white chocolate for an indulgent dessert. Perfect for sharing during the Autumn.
For the traybake:
190g self raising flour
80g plain flour
200g salted butter
1/4 cup( 60ml) oil
200g light brown sugar
4 medium eggs
2 tbsp smooth Biscoff spread
For the buttercream:
200g softened butter
400g icing sugar
2 tbsp smooth Biscoff spread
50g melted white chocolate
1 or 2 teaspoons of hot water
Equipment:
Tala Indigo and Ivory Mixing Bowl
Tala Performance 23cm Square Baking Pan
Tala Stainless Steel Icecream Scoop
To decorate:
Biscoff biscuits
1 tbsp melted milk chocolate - optional
- In a bowl add in the butter, sugar and oil.
- Mix together on high for a few minutes until light and fluffy in texture.
- Next add in both the flours, Biscoff spread and the eggs. Again, mix well for 1-2 minutes until well combined.
- Line a baking tray with baking paper and spoon in the cake mix.
- Dollop on a few extra teaspoons of Biscoff spread and swirl into the cake batter.
- Cook in a preheated oven at 160 fan for 20-30 minutes or until a skewer comes out clean.
- Leave to cool.
For the buttercream:
· Mix all the ingredients together and spread over the cooled cake with a palette knife.
To decorate:
· Sprinkle over some crushed Biscoff biscuits and drizzle over the milk chocolate.