Speculoos biscuit cake recipe
 This cake is light, fluffy and captures the distinctive flavour of those little caramelised biscuits perfectly. It pairs beautifully with a cup of coffee. 140g/5oz soft margarine (or butter, at room temperature), plus extra for greasing125g/4½oz speculoos biscuits (approximately 16 biscuits)240g/8¾oz smooth speculoos spread, such as Biscoff120g/4½oz soft light brown sugar140g/5oz self-raising flour1 tsp baking powder4 free-range eggs3 tbsp Greek-style yoghurt 140g/5oz soft margarine (or butter, at room temperature), plus extra for greasing 125g/4½oz speculoos biscuits (approximately 16 biscuits) 240g/8¾oz smooth speculoos spread, such as Biscoff 120g/4½oz soft light brown sugar 140g/5oz self-raising flour 1 tsp baking powder 4 free-range eggs 3 tbsp Greek-style yoghurt 150g/5½oz butter, at room temperature250g/9oz icing sugar, sieved100g/3½oz smooth speculoos spread, such as Biscoff 150g/5½oz butter, at room temperature 250g/9oz icing sugar, sieved 100g/3½oz smooth speculoos spread, such as Biscoff Method Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper.To make the cake, blend the biscuits in a food processor to make a very fine crumb.Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely.While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined.Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve. Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper. Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper. To make the cake, blend the biscuits in a food processor to make a very fine crumb. To make the cake, blend the biscuits in a food processor to make a very fine crumb. Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely. While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined. While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined. Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve. Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve.