Gingerbread Biscoff Cake

As it's probably clear from all of my baking posts: I'm really scared of taking risks in the kitchen. I know what I'm good at - and what I'm comfortable making - and generally stick to it. Yes, I'll branch out on the odd occasion (Technical Thursdays are definitely the exception and not the rule!), but on the whole I have a very narrow repertoire.

I don't quite know why I did it, but when my turn came to provide a cake for Cake Club at work, I decided to take a chance on a recipe I'd stumbled across on the BBC Good Food website instead of sticking to something I was confident with. It ended up being one of the best cakes I've ever made, sparked a bizarre debate on the score (Cake Club is very serious, and there was a lot of discussion as to whether it was a 9.8 or a 10, but I'd have been delighted with either!) and I knew I had to make it again the following week so my family would have the opportunity to try it.

Behold, the Gingerbread Biscoff Cake: a three layered monster of light gingerbread sponge and decadent caramel biscuit cream cheese icing. It. Is. Amazing.