Why brave the storm this weekend when you can stay cosy in the kitchen and bake up a storm of your own? Surprisingly easy and lightly spiced, this cake is ready in under 80 minutes.


13/4 cups plus 1 tablespoon self-raising flour
1 cup light brown sugar
1 cup baking margarine
4 medium eggs
1 pear, peeled cored and diced
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
Ground nutmeg
1 tablespoon golden syrup
2/3 cup icing sugar
6 crushed Biscoff cookies
Splash water

Step 1
Preheat the oven to 325ºF. Lightly grease a bundt pan and set aside.
Step 2
Combine the flour, light brown sugar, margarine, and eggs in the bowl of a stand mixer. Whisk until smooth. Gently fold the pear into the cake batter along with the spices and golden syrup.
Step 3
Transfer the batter to the prepared bundt tin. Bake in the oven for 60 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool on a wire rack.
Step 4
When the cake is fully cool, whisk together the icing sugar with a splash of water. Keep adding water a little at a time until the icing reaches a smooth pouring consistency.
Step 5
Pour the icing over the bundt, leaving it to run down the ridges of the cake. Sprinkle the crushed Biscoff cookies over the top and enjoy.

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