Ingredients
| BUNDT CAKE | |
| 180g salted butter | |
| 345g golden syrup | |
| 375g milk | |
| 1 teaspoon vanilla essence | |
| 1 egg | |
| 180g brown sugar | |
| 330g flour | |
| 1 tablespoon baking powder | |
| 1½ teaspoons baking soda | |
| 1 tablespoon ground cinnamon | |
| 1 teaspoon ground ginger | |
| CINNAMON STREUSEL | |
| 40g melted butter | |
| 50g brown sugar | |
| 80g flour | |
| 1 teaspoon ground cinnamon | |
| SPECULOOS GLAZE | |
| 60g caramelised white chocolate | |
| 120g smooth speculoos spread (also known as biscoff or cookie butter) |
Speculoos is a combination of cinnamon and brown sugar. It’s the taste of the much-loved biscoff biscuit and it’s a flavour that absolutely screams Christmas. Decorated as a wreath, this cake is a low-effort, high-reward showstopper.
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Instructions
| 1. | BUNDT CAKE |
| 2. | Heat the oven to 150°C. |
| 3. | Generously spray a 21cm bundt cake tin with spray oil. |
| 4. | Melt the butter and golden syrup in a pot over a low heat, or in the microwave. |
| 5. | Whisk the milk, vanilla essence and egg into the melted butter mix, then whisk in the brown sugar, flour, baking powder, baking soda, cinnamon and ginger. |
| 6. | Pour the cake batter into the bundt tin and bake for 40-45 minutes until the cake is set to the touch in the centre. |
| 7. | Allow the cake to cool for at least 25 minutes in the tin before using a palette knife to loosen the cake from the tin and then tip it upside down to remove it. Don’t worry if your bundt breaks slightly, you can cover it with the glaze and streusel. |
| 8. | Allow the bundt to cool fully before glazing. |
| 9. | It will last 3 days in the fridge. |
| 10. | CINNAMON STREUSEL |
| 11. | Line a baking tray with baking paper and heat the oven to 170°C. |
| 12. | Mix everything together with a spatula to form a crumble. |
| 13. | Pour onto the tray and bake for 15 minutes until golden brown and fragrant. |
| 14. | Allow to cool then store in an airtight container at room temperature for up to one week. |
| 15. | SPECULOOS GLAZE |
| 16. | Melt the chocolate, either in the microwave or over a pot of simmering water. |
| 17. | Remove from the heat and stir in the speculoos spread. |
| 18. | You should have a thick, pourable glaze, but you can heat the mix up or leave it to cool down as needed to get the correct consistency. |
| 19. | Pour the glaze over the bundt, then sprinkle with the cinnamon streusel. |
| 20. | The bundt will last two days at room temperature once decorated. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles