A moist, delicious marble cake, swirled with cookie butter & topped with a gorgeous crumble of crumbs, oats & nuts. Serve cold, or warm as a pud!
Do you love cookie butter? I do! But it is really a treat for me, as I do try and avoid super-sugary spreads like this. But it is just so good! Great on toast, as a dip for fruit sticks, or spread it onto a plain biscuit and top with melted chocolate. Instant, gooey, millionaire’s shortbread.
More than just a spread
Cookie butter – aka Speculoos aka biscoff aka Lotus spread – can do so much more than simply top a slice of toast or a sandwich. The Internet abounds with recipes that use it as an ingredient. It’s even been made into speculoos hamantaschen!
Swirls and crumbs
I decided to use it to make a moist and delicious swirl for my marble cake, and then in a moment of craziness, I added a layer of cookie butter crumble to the top for good measure. The finished cake looked fab under its streusel topping and tasted fantastic! We ate it after Shabbat lunch with some fruit salad and ice-cream and it was gorgeous! It also goes brilliantly well with a nice cup of tea.
Cake or pudding?
Later on, I briefly microwaved a slice of the leftover cake and ate it warm with a dollop of natural yogurt – terrific! So I can personally vouch that this cake works well as a pudding too – simply warm gently (or serve it still warm from the oven) and accompany with ice-cream, custard, cream or yogurt, then sit back and listen to the compliments come rolling in…
This makes one 21cm square cake, which can be cut into 9-16 squares, depending on how generous you’re feeling!
If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (of course, I’ll never pass on your email address to anyone.)
Cookie butter marble cake with cookie butter streusel
For the cake
- 165 g plain flour (1 cup)
- 1 tsp baking powder
- 100 g caster sugar (3/8 cup)
- Pinch salt
- 1 egg
- 1 tsp vanilla
- 65 ml vegetable oil (¼ cup)
- 115 ml milk or non-dairy milk alternative (½ cup)
- 50 g cookie butter (aka speculoos or Lotus spread)
For the streusel topping
- 1 tbsp speculoos spread
- 1 tbsp flour
- 1 tbsp chopped nuts
- 1 tbsp porridge oats
- Preheat the oven to 180°C (350°F). Line a 21cm (8.5 inch) square tin with greaseproof paper.
- Mix together the flour, baking powder, sugar and salt in a large bowl.
- Separately, whisk together the egg, vanilla, vegetable oil and 65ml (¼ cup + 1 tbsp) of the milk till well combined.
- Add the blended wet ingredients to the dry ingredients in the bowl, and mix well to give a thick batter. Pour into the prepared till and spread out with a spatula.
- Mix the speculoos spread with the remaining 50ml milk (or non-dairy alternative) and whisk to combine. Drizzle the mixture over the surface of the cake batter in the tin, and use a knife or skewer to marble it through the batter.
Make the streusel
- Rub the speculoos spread and flour together to give crumbs. Stir in the nuts and oats.
- Sprinkle the streusel topping over the cake to give an even layer.
- Bake at 180°C (350°F) for 25-30 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
- Remove from the tin and allow to cool on a wire rack. Serve warm or cold, cut into squares.