‍Method

Cake

1. Preheat the oven to 170°C and line two small cake tins (or one larger tin) with baking paper.
2. In a large bowl, whisk together the self-raising flour, almond flour, baking powder, ground ginger, and mixed spice.
3. In a separate bowl, combine the melted coconut oil, maple syrup, vanilla paste, eggs, and milk. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the melted Biscoff.
5. Divide the batter evenly between the prepared tins and smooth the tops. Bake for 25-35 minutes, or until golden and a skewer inserted comes out clean. Allow the cakes to cool completely.

Frosting
7. In a bowl, beat together the thickened cream, cream cheese, maple syrup, mixed spice, and cinnamon with electric beaters until thick, fluffy, and spreadable.

Assembly
8. Layer the cakes with Biscoff spread, a sprinkle of crumbled gingerbread cookies, and frosting as desired. Repeat for all layers, then finish with frosting on top and optional decoration.