Biscoff Traybake

I’m a real sucker for those quirky recipes, where you think really?  Will that work? And equally currently I am just looking for easy.  I want to bake bread, all the bread, but I don’t have the energy to do it.  And cheesecake, brownies, chocolate chip cookies, cupcakes……I want to do these, but they will have to wait.  I found this recipe in Good Housekeeping magazine and decided I had to try it.

The quirk, and the appeal is that this recipe only has three ingredients, no weighing, no fuss, minimum effort.  Hey, what’s not to love?!

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I was expecting the finished product to have a texture somewhere between a brownie and a large cookie – dense, slightly crumbly, maybe crisp on the edges but soft inside.  How wrong was I.  This recipe works so well, and comes out like a cake, light and fluffy. I didn’t spread any Biscoff on the top as was recommended in the recipe, but I think a light Biscoff buttercream would work well, but it is equally good just as it is.

Ingredients:

400g jar Lotus Biscoff Spread

3 medium eggs

2 teaspoons baking powder

Method:

Preheat the oven to 180°C (160°C fan oven) and line a 20.5cm square tin with baking parchment.

Lightly whisk the eggs to mix them well and add the jar of Biscoff spread and baking powder.  Stir well with a sturdy spoon, it will all amalgamate in a thick mixture.

Spoon the mixture in the baking tin and put in the oven for 18 to 20 minutes, until just set.  Leave to cool before slicing.

And, there you are! This is so quick and easy, and with so few ingredients, one of those handy recipes to have in the event of a sudden need for cake!

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Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂