Baked by Iris

Ingredients

• 200g Crushed Speculoos Biscuits
• 210g All-purpose Flour
• 160g Caster Sugar
• 180g Unsalted Butter, softened
• 3 Eggs
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• 1 tsp Vanilla Paste
• Salt
• 2 tbs Biscoff Spread
• 2-3 Pears, cut in small cubes

Toppings:

• Biscoff Spread
• Crushed Speculoos Biscuits

Instructions

1. Pre-heat the oven to 180C. Prepare your loaf pan by lining it with some baking paper. Set aside.
2. Crush your speculoos biscuits in a blender. Set aside.
3. Peel and core your pears, and cut in small cubes. Melt some butter in a pan, over medium heat. Add your pears and let them soften slowly in the pan. Remember to stir regularly. You want the pears to be slightly soft. When ready, set aside.
4. In a clean bowl, use an electric hand mixer to cream together butter, sugar and biscoff spread, until light and fluffy.
5. Add eggs one by one, mixing well after each addition. Add vanilla paste and mix. Finally add your dry ingredients: flour, baking powder, cinnamon, salt and crushed speculoos biscuits. Mix well to combine.
6. Place half of the mixture in your prepared loaf pan, making sure to spread the batter to the edges and level it. Add 3/4 of the softened pears, spreading all over. Finally, add the remaining of your cake batter, ensuring you are fully covering the pear layer. Top the cake with the remaining pears.
7. Bake in the oven for 30-35 min. Let cool before decorating. Spread a thin layer of biscoff spread and top with additional crushed speculoos biscuits. Enjoy! :)

Tips & Notes

When cooking the pears, if they are not softening to your liking, you may add a splash of water and cover the pan with a lid. This will gently poached them.