Biscoff Loaf Cake

• 1 ¼ cups (250g) light brown sugar ↔ Replace
• 2 cups (260g) self-raising flour (See Note 1) ↔ Replace
• 1 tsp Speculaas spice ((optional)) ↔ Replace
• 1 cup (225g) unsalted butter (softened) ↔ Replace
• 3 large eggs (room temperature) ↔ Replace
• 80 g (⅓ cup) Lotus Biscoff Spread ↔ Replace
• 2 cups (250g) powdered sugar ((= icing sugar)) ↔ Replace
• 1 cup (225g) unsalted butter (softened) ↔ Replace
• ½ cup (125g) Biscoff Spread ↔ Replace
• 1 tsp vanilla bean paste (or extract) ↔ Replace
• 1 tbsp hot water ↔ Replace
• Biscoff cookies ↔ Replace
• Biscoff Spread (to drizzle) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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