Beautiful cake to make for the caramel lovers. Works great as cupcakes too. I chose to top the cake with white chocolate buds but you could use icing or dusted icing sugar. Enjoy. Eb x
- 250g butter, chopped
- 100g golden syrup
- 140g brown sugar
- 4 eggs
- 200g plain flour
- 1 tsp baking powder
- 1 tsp vanilla bean paste or extract
- White choc buds (optional)
Preheat oven to 180° and line a slice pan 30 x 20cm.
Place butter, golden syrup and brown sugar in the bowl and cook for 5 mins at 80° Speed 2. Allow to cool for 5 minutes.
With blades on Speed 4, add eggs and mix for 30 seconds.
Add flour, baking powder and vanilla and mix on Speed 3 for 30 seconds. Scrape down the sides and repeat if necessary.
Pour into pan, place choc drops on top and bake for 20-25 minutes.