Month: May 2020

Biscoff Cake

As Rooting Aboot is quite partial to the odd crunchy Biscoff biscuit, and guilty of dunking until it falls into my cup, this cake just couldn’t be resisted. Vegan cakes can often be meagre affairs. Not this baby. It’s a big brute.

My recipe tips:

There is a couple of things I suggest to prevent the cake becoming too dry. Bake it at 180 C (Gas Mark 4) and test after thirty minutes. I personally think the recommended temperature of 190 C is too hot and forty-five minutes bake time is a bit too long for sandwich tins. Probably depends on your oven though.

Enjoy the caramel smell wafting through the air.

Be generous with the Lotus Biscoff spread to really enhance the flavour.

Mmm, lovely Biscoff….

I didn’t bother adding Trex shortening to the butter icing and just used Pure Sunflower spread, icing sugar and a couple of teaspoons of the salted caramel flavouring which worked out fine.

Sugar overload? You better you better you bet.

Here’s the link to the recipe:

Rose and Pistachio Loaf

The link to this recipe is here:

Rose and Pistachio Loaf Cake. Dairy free & Soya Free and full of flavour

  • Love your loaf.

Since Rooting Aboot can no longer pursue coffee and cake in those exotic, mystical places called cafes, the baking tins have been dusted off and conscripted to the line of duty. This recipe is from The Garden Shed Cafe notachef.blog. I would argue the writer is a very talented baker/chef indeed, given the results of this tasty treat. If it’s good enough to be sold in their cafe, that’s all I need to know.

  • The rise was good (and even).

If you like Turkish Delight, then you’re going to love this loaf. I struggled to get my hands on any type of flour at the beginning of lockdown until I realised the secret. Forget looking in supermarkets. Shop local. Your nearby small, independent shop is far more likely to have the precious plain and self-raising flours. Put it in the bag quick, though, to avoid alerting others.

  • Brushing up on the pipe work.

There isn’t too many ingredients in this recipe, which is a blessing. In Glasgow getting rosewater is straightforward enough; independent shops that specialise in selling herbs and spices for Indian curries sell it. The only difference between my loaf and The Garden Shed Cafe’s is the butter icing. Green was the only food dye in the cupboard. It still worked out okay.

  • I gave the pistachios a rosewater bath before I plopped them on the top.

Why not make yourself a nice brew and slice away? It’s not like we’re going anywhere (and at least you don’t have to fight for a table).

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