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Privacy NoticeIf you’re anything like us, the colder weather has us craving cosy days indoors. And nothing quite screams cosiness like curling up in front of the TV to watch the latest box set while indulging in a slice of cake and a strong cup of tea. If that sounds up your street, this Biscoff sponge traybake is sure to go down a treat. Bursting with flavour thanks to its Biscoff spread base and added ground cinnamon, the traybake makes for a wholesome winter dessert that’s great alone or with ice cream. What more could you ask for? Biscoff Sponge Traybake Makes 16 squares
The Biscoff Sponge Traybake is bursting with flavour
(Image: Mike English)
Pinch Of Nom: Express by Kate and Kay Allinson is out now
(Image: Mike English)
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Ingredients 100g reduced-fat spread, plus a little extra for greasing 100g self-raising flour 50g white granulated sweetener 50g caster sugar 1/2 tsp baking powder 2 medium eggs 1 tsp vanilla extract 1/4 tsp ground cinnamon 50g smooth Biscoff spread For the topping 30g smooth Biscoff spread Ingredients Preheat the oven to 180°C (fan 160°C/gas mark 4) and grease the ovenproof dish well with the extra reduced-fat spread. Put the flour, reduced-fat spread, granulated sweetener, caster sugar, baking powder, eggs, vanilla extract, cinnamon and 50g Biscoff spread in a medium mixing bowl and beat for 1–2 minutes with an electric whisk, until light and creamy. Alternatively, you can use a wooden spoon, but it will take more effort. Use a rubber spatula to scrape the mixture from the mixing bowl into the greased ovenproof dish and level the surface with a knife. Bake for 20–25 minutes, until risen and golden all over. To test if the sponge is ready, insert a small sharp knife into the centre. When the sponge is cooked the knife will come out clean. Leave the sponge in the dish to cool. Spread the Biscoff spread evenly over the top of the cooled sponge in a thin layer, texture it with a round bladed knife and cut into 16 squares. The traybake will keep in an airtight container in the fridge for up to 3 days, or can be frozen after decorating. Extracted from Pinch Of Nom: Express by Kate and Kay Allinson (Bluebird, £22)Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
