Saturday, 11 February 2017

Spiced Biscuit Bundt Cake

You know the little packets of biscuits you get in cafes with a cup of coffee? Often they are Lotus biscuits  - and they are so popular you can actually buy the lovely caramelised biscuit taste in a spread! I had some at home which all got eaten with a spoon used up before I could do any baking with it, and then I was in Lidl and saw they had an equivalent spread so bought some of that.

I had a look on the internet to see if I could find any suitable recipes - there are plenty on the Lotus website - but ended up making this one from Rachel McGrath aka Dollybakes.

Her cake looks amazing with a glossy icing made from the Lotus biscuit spread - but as you can see, mine doesn't look so good! I have the exact same Nordicware tin as Rachel but my cake stuck in the tin - I guess I didn't grease it enough, even though I thought I had used plenty of PME Cake Release.

It started out so well....

This is the tin I baked the mixture in - the Nordicware Heritage bundt pan

It smelt so good while it was baking in the oven, but I had too much mixture and it spilled over the top.

Here's the cake that I eventually managed to get out of the pan. The swirls on top should be sharply defined with neat crisp edges, and you can see the shape of it but a fair amount stuck in the pan!

Here's what I couldn't get out - next time I will use more grease. Has anyone else had this problem with a tin like this?

But all was not lost. Here's the spiced biscuit spread from Lidl:

I heated the jar in the microwave and poured it over the cake. It didn't look great initially...

But once the whole thing was covered it did look better.

When the cake is warm and the icing is runny it's lovely - a bit like eating a sticky toffee pudding with sauce. When the icing has cooled and set, the cake is still really moist and it tastes delicious.

This is a really good cake and recipe which is why I'm posting about it even though mine looks a bit of a disaster - hopefully you will have better luck making it than I did, and I advise trying a silicon bundt pan rather than a metal one!


  1. Oh no, it's such a shame when the cake sticks and ingredients are so expensive to end up with a spoiled cake. I bet it tasted delicious anyway.
    I have this Bundt tin and another Nordic Ware tin and the only time a cake stuck it was because it contained bits of fudge which melted and stuck like glue! Normally I find it an excellent tin but I think oodles of cake release spray are the only answer, painted into the nooks and crannies with a brush. I find the Dr Oeteker spray works for me but have recently discovered several recipes for a home made cake release goo, which you make up and leave in a jar. It sounds almost too good to be true but I'll definitely give it a try the next time I use my tin.

  2. What a shame it stuck. I've had bundt cakes which have stuck, despite careful preparation each time. It's a bit of a lottery.


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