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LOTUS BISCOFF MUG CAKE

LOTUS BISCOFF MUG CAKE

  • 200 g Biscoff (cookie butter/speculoos)
  • ¾ teaspoon baking powder
  • 1 egg

Mix all ingredients together until smooth. Divide in 2 mugs and microwave for 40 seconds each. Melt a generous tablespoon of Biscoff and pour over cake.
Eat once cold.
I sprinkled some crushed Lotus cookies over. These are to die for!

Photo and recipe: Dalila De Barros Viljoen

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