Cooking Instructions
- 1
Line a tin with greaseproof paper and set aside.
- 2
Sieve flour, salt, baking powder, and baking soda in a bowl.
- 3
Mix flaxseeds with 6 tablespoons of water, set aside for 10 minutes.
- 4
Whisk whipping cream for 3 minutes. Add flaxseed mixture and vinegar, whisk.
- 5
- 6
Gradually add sugar, whisk, then add vanilla extract.
- 7
Fold in flour using the cut and fold method.
- 8
Transfer to lined tin, tap to remove bubbles.
- 9
Bake at 180°C for 30-35 minutes, until a toothpick comes out clean.
- 10
Cool completely, remove from tin, and flip back in.
- 11
Whisk fresh cream, spread on top, pour melted biscoff spread, level.
- 12
Refrigerate for an hour, slice, and enjoy.
Tips
For a richer flavor, you can add a pinch of cinnamon or nutmeg to the flour mixture.
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