1. Preheat the oven to 350°F (180°C). Grease a bundt cake pan and set aside.

2. Add the eggs to a large bowl and mix on medium-high until very light and fluffy. Increase the speed and gradually add the sugar. Continue mixing for 1-2 minutes until the volume has multiplied, and the mixture is thick and glossy. Mix the ground almonds with the hazelnuts and cinnamon, then add together with the vanilla liquor to the bowl and fold in very carefully. Try to keep as much volume as possible.

3. Warm the Biscoff spread in the microwave for a few seconds to soften it (it should not be liquid/runny). Pour the batter into the prepared cake pan and smooth out the top. Spread the soft Biscoff on top and slightly mix with the batter (e.g., with a spoon). Bake the Gugelhupf for about 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out (almost) clean. Remove the cake from the oven and leave to cool in the pan for a while, then carefully flip it and remove the cake from the pan. Let cool down completely. Dust with some confectioners’ sugar before serving (optional).