Ingredients: Cake

• 3 Large Eggs
• 1 cup (250ml) of vegetable oil
• ¾ cup (120g) soft brown sugar
• ¼ cup caster sugar
• 2 tsp Vanilla Extract
• 3 Large Ripe Bananas, mashed
• 3 Tbsp Biscoff (smooth)
• 300g Plain Flour
• 1 tsp Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Baking Soda
• 2 tsp Baking Powder
• A Pinch of Salt

Ingredients: Biscoff cream cheese icing

• 100g butter, softened
• 2 Tbsp biscoff
• 1 Tbsp Maple syrup
• 2 cups Icing Sugar
• 250g cream cheese
• 1 tsp Vanilla Extract

Decorations:

• Biscoff biscuits, white chocolate, drizzled biscoff

Steps:

1. Preheat oven to 170 Degrees Celsius
2. Grease and lightly flour two 20cm cake tins or grease and line with baking paper.
3. In a small mixing bowl, using a whisk or a handheld electric beater, beat the eggs, oil, sugars and vanilla until light and creamy. Stir 2 tablespoons of the biscoff through the bananas and add.
4. In a large mixing bowl sift together all the dry ingredients. Make a well in the middle of the dry mix. Pour in the wet and mix until well combined.
5. Pour the mixture into the tin and dollop small spoonfulls of biscoff on top of the batter. Use a knife to gently swirl around the cake. Bake for 50 – 60 minutes or until skewer inserted into the middle comes out clean. Remove the cake from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack.

To prepare the icing:

1. Using a cake mixer fitted with a balloon whisk, or using a handheld electric beater, beat the butter and biscoff together until very soft and creamy.
2. Add the icing sugar, maple syrup and vanilla extract and beat for a few minutes until light and fluffy.
3. Add the cream cheese bit by bit and beat until light and fluffy.

To decorate the cake:

1. Place one of the two cakes onto a serving platter and spread ½ the icing over the top.
2. Top with the second cake layer and the remaining icing.
3. Add your favourite cake decorations – we used crushed up biscoff biscuits, white chocolate and biscoff drizzle. To do this, simply melt the biscoff in a microwave for 20-30 seconds. Leave to cool slightly and drizzle over the cake.