Caramel and Biscoff Loaf

, from Issue #109. May, 2023
Photography by Yuki Sato.
Caramel and Biscoff Loaf

Biscoff is still conquering the world and this loaf combines it with the warm aromatic speculoos spice mix and a drizzle of rich silky caramel.

Makes: 1 loaf


Speculoos Spice Mix
3 teaspoons ground cinnamon  
1 teaspoon ground mace
½ teaspoon each ground ginger and cloves
¼ teaspoon each ground white pepper, cardamom, coriander, nutmeg

2 cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup castor sugar
Speculoos Spice Mix, see recipe above
½ teaspoon sea salt
2 large eggs
1 cup buttermilk
¾ cup grapeseed oil
1 teaspoon vanilla extract
2/3 cup smooth biscoff spread
¼ cup plain flour

To Serve
½ cup purchased caramel sauce or dulce de leche, slightly warmed

Grease a 27cm x 15cm loaf tin and fully line with baking paper.


To make the Speculoos Spice Mix, mix together all of the ingredients and store in an airtight container. 

Preheat the oven to 170°C regular bake.

Whisk the flour, baking powder and baking soda, sugar, spice mix and the salt together in a large bowl. Whisk the eggs, buttermilk, oil and the vanilla together then tip onto the flour and whisk until fully combined. 

Put the biscoff in a medium bowl and give it a good stir. Take out ¾ cup of the loaf batter and stir into the biscoff then add the ¼ cup of flour and stir again until fully combined.

Tip half of the plain batter into the tin then dollop half of the biscoff batter over the top. Don’t mix the two batters together. Add the remaining plain batter and spread evenly then dollop over the remaining biscoff batter and again, don’t mix the batters together.

Bake for about 1 hour or until a skewer inserted in the center comes out clean. Cover the top loosely with foil after 30 minutes to prevent it over browning.

Leave to cool completely in the tin then drizzle with the caramel sauce to serve.