If you have not tried Biscoff biscuits before, they are plain crunchy biscuits that taste like cinnamon and caramel. Years ago, I used to buy them whenever we traveled to America but now, they are commonly available everywhere in Australia, Singapore and in all major supermarkets such as Woolies and Coles. Otherwise, you can buy them from online shops such as Amazon and etc.
I love to try baking something with Biscoff biscuits. And I choose apples! Why Biscoff and apples? Simply because anything that tastes like cinnamon and caramel will surely goes well with apples. Agree? Ok, let’s see.
My First Biscoff Apple Cake
It's easy to bake and very Biscoffy!
In fact, Biscoff and apples are known to be a common combination as there are actually many Biscoff apple recipes available in the internet when I Googled the words, “Biscoff apple”.
For a start, I would like bake something easy and simple and so I created this mix-assemble-and-bae recipe that is inspired by this Biscoff recipe at HERE. I prefer not to use the original recipe because the Biscoff biscuits are placed below the apples and a layer of eggs, sugar and oil mixture in this recipe. I don't want all of my Biscoff biscuits to be soggy. And I want the apple and Biscoff topping to be well-baked and nicely caramelised.Hence, this is how I baked my first Biscoff apple cake... Watch my video and you will see that this recipe is very quick and easy to bake. And the cake is very Biscoffy!!!
Music: Bensound
Here we go...This is my first Biscoff apple cake. Nice, huh?
Every slice of it is filled a significant amount of apple and Biscoff.
YUMMY!!!
Overall, I'm happy with this creation. It is super EASY to bake and every bite of it is very BISCOFFY with a nice balance of cinnamon and caramel taste. Due to the small amount of 60g vegetable oil and 80g sugar added, it is neither overly sweetened nor super moist with a rim of slightly crusty edges. Yet, it is actually moist and sweet enough due to the generous layer of apples and a good amount of Biscoff biscuits added. Plus, I wanted this cake to taste more Biscoff than anything and so I didn't add any extra cinnamon and vanilla into it. Mmm... Told ya. This cake is biscoffy! LOL!!!Considering that there is no butter added in this cake, you can also make this cake totally dairy free if you substitute the addition of milk with other similar dairy free options such soy milk, oat milk, almond milk or rice milk.Like this cake and what's next? I would love to explore more recipes using Biscoff biscuits with or without apples. Please stay tune as I will share more Biscoff and other delicious recipes soon...If you like my recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!
Here's my recipeMakes one 8 inch / 20 cm round cakeFor the apple topping:10g plain / all-purpose flourfreshly squeezed lemon juice from 1 medium lemon2 medium Granny Smith apples, peeled, cored and cut into 0.5cm thin slicesFor the cake base:60g neutral tasting vegetable oil80g milk4 large egg yolks, 70g total1 large egg white, 35g each60g dark muscovado sugar or dark brown sugar120g self-raising flour65g Biscoff biscuits (about 8 biscuits), finely crushed1/4 tsp saltFor the Biscoff topping:10g neutral tasting vegetable oil20g dark muscovado sugar or dark brown sugar35g Biscoff biscuits (about 4 biscuits), finely crushedvegetable oil spray, to grease the panPreheat oven to 180°C. Grease one 8 inch / 20cm loose bottom or Springform round pan. Set aside.For the apple topping:Combine flour and lemon juice until roughly combined. Add the flour mixture into the apples and toss well until the apples are well-coated.For the cake:Combine oil, milk, egg yolks, egg white and sugar in a large mixing bowl and whisk until combined. Sift flour and salt into the oil mixture. Whisk until just combined - Do not over-mix! Add finely crushed Biscoff biscuits and mix until just combined - Do not over-mix! Pour batter into the prepared pan.Arrange the apples on top of the batter, overlapping the apple slices on each slightly so that the layer of apples are evenly distributed. For the Biscoff topping:Combine oil, dark muscovado sugar and finely crushed Biscoff biscuits. Sprinkle mixture over the apple topping evenly.Bake the cake in the oven for 35-40 mins or until the apples are tender, cover with foil loosely at the last 5-10 mins of baking if the apple and Biscoff topping turns brown too quickly. The skewer inserted in the middle should comes out clean. Place the cake in pan to cool slightly on a wire rack or until partially set, about 15 mins, then carefully remove the cake from the pan and transfer onto a wire rack to cool further.Slice and serve. Best to consume the cake within the same of bake as the Biscoff topping is perfectly nice and crisped. Store any uneaten cake in airtight container at room temperature for up to 2 days or in a freezer (in freezing / zip-lock bags) for up to 2 weeks. To serve the leftover, microwave each slice of the cake with high power for about 10 secs if it is stored at room temperature or about 20-30 secs if it is thawed from the freezer (overnight in a fridge) or until the cake are lightly warmed and moist again.Happy BakingPlease support me and like me at Facebook...
