Biscoff & Banana Cake with Caramel Drizzle
The Baking Explorer
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Ingredients

  • 360 g butter
  • 150 g golden caster sugar
  • 150 g light brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 4 mashed
  • 450 g self raising flour
  • 1 1/2 tsp baking powder
  • 300 g butter
  • 600 g icing sugar
  • 540 g Lotus biscoff spread and
  • 6 tbsp double cream
  • 660 g Butter
  • 150 g Golden caster sugar
  • 150 g Light brown sugar
  • 3 Eggs 1 1/2 tsp Vanilla extract
  • 4 Ripe bananas, mashed
  • 450 g Self raising flour
  • 1 1/2 tsp Baking powder
  • 600 g Icing sugar
  • 540 g Lotus biscoff spread
  • 6 tbsp Double cream
  • 8-10 Lotus biscuits, crushed
  • 175 g Carnation caramel
  • 1 tsp Salt
  • 4 pieces of Dairy fudge

Instructions

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