Preheat the oven to 170 degrees C

Start by creaming the butter and caster sugar, this takes a while and it should be pale and all the sugar should have dissolved (min 5 minutes).

Add your eggs, vanilla extract and mix until combined.

Now add the self-raising and fold in just till you can’t see any dry flour.

Put in the oven for 30 mins. Put a fork in the middle and it should come out clean. Let the cake cool fully before icing.

For the icing beat the butter until it’s pale, it should look smooth and white.

Add the icing sugar in gradually, split into three additions. If it starts to get to thick add a tablespoon of milk to keep it spreadable.

Now spread all the icing over the cake

Melt the biscoff spread in the microwave, 10s bursts, be careful to to burn.