Marble Chai Bundt Cake With Maple Syrup | Donna Hay

Ingredients

• 2½ cups (375g) self-raising (self-rising) flour
• 1½ cups (330g) caster (superfine) sugar
• 4 eggs
• 1½ cups (375ml) milk
• 250g butter, melted
• ¼ cup (60ml) maple syrup, warmed, to serve
• 1 tablespoon loose chai tea
• ½ cup (75g) self-raising (self-rising) flour
• 2 tablespoons dark brown sugar
• 40g unsalted butter, melted
• 1½ teaspoons ground mixed spice