- 1 3/ 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
Preheat the oven to 325ºF. Lightly grease a bundt pan and set aside.
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.
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.
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.
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.