Whisk in the eggs, Biscoff spread, milk and vanilla.

Fold in the flour and salt until combined into a thick batter.

Spoon into the tin and gently level off.

Bake in the middle of the oven for 35-40 minutes, or until it's firm in the middle.

Cool in the tin on a wire rack.

Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl and whisk until pale and creamy.

Gently melt the biscoff spread using a 10 second burst in the microwave - you want it to loosen enough to drizzle, but you don’t want it to be warm or it will melt your frosting.

For the frosting, you can either spread it onto the cake with a palette knife, or you can transfer it to a piping bag fitted with an open star tip and pipe rosettes all over the cake.

Drizzle with melted Biscoff spread.

Crumble the Biscoff biscuits and scatter over the top.

Allow to set somewhere cool for 15 minutes before slicing to serve.