Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4. Grease and line a 2lb loaf tin.

In a large mixing bowl, combine the butter, Biscoff spread, and light brown sugar. Beat on medium speed for about 3–5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition for a smooth batter.

Gently fold in the self-raising flour with a spatula until just incorporated.

Pour the batter into the loaf tin and smooth the top. Bake for approximately 1 hour and 15 minutes or until a skewer comes out clean.

Cool the cake in the tin for about 10 minutes, then transfer to a cooling rack to cool completely.

In a separate bowl, mix the butter and icing sugar until smooth. Gradually add the Biscoff spread and milk until the desired consistency is reached.

Frost the cooled cake with buttercream and garnish with crushed or whole Lotus biscuits before serving.