Biscoff Mini Cakes

These little cakes can be baked in a 12-hole muffin tin when lined with paper cups. Baking time remains the same.

175g butter, room temperature
175g brown sugar
30g + 200g Biscoff spread
3 eggs
175g self-raising flour

Preheat your oven to 160℃ and spray 6 ramekins with cooking spray.
Add the butter, sugar and Biscoff spread to a mixing bowl.
Whisk with an electric mixer until smooth.
Add the eggs one at a time while mixing.
Add the self-raising flour and mix on low speed until incorporated.
Divide the batter between the 6 ramekins.
Bake for 25 minutes until golden brown and a skewer inserted in the centre comes out clean.
Cool the cakes on a wire rack.

Decant about 200g of Biscoff spread and place in the microwave oven for 20 second spurts.
Stir the spread and micro again until you have a pourable consistency.
Place the cooled cakes on a cooling rack set over a baking sheet and pour over the spread.
Stand for 30 minutes until set.

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