This recipe was adapted from Rivky Kleiman’s Blueberry-Lemon Loaf cake (printed in Family First issue 541), but I’ve added a sumptous cookie butter twist. It always gets rave reviews from anyone who tastes it!

Yields 1 10-inch square pan

Directions

Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit). Grease or line a 10-inch square tin with parchment paper.

Put all the ingredients in a bowl and mix with a fork, the whisk attachment of your stick blender, or hand mixer. Pour into the prepared tin.

Place a cup of Biscoff spread into the microwave for thirty seconds to soften it, then swirl it into the cake. Don’t over-melt, or it will just merge in. Don’t swirl it too much for the same reason.

Mix about a tablespoon of oil into the crushed biscuits to turn it into crumbs, and scatter as much as you want over the cake.

Bake for 35 minutes.

Enjoy with coffee or tea, or serve warm with vanilla ice cream as dessert.