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Coffee and Caramel traybake

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Traybake

Ingredients
For the cake:
 5 eggs
 120 g First Choice Butter
 120 ml First Choice Milk
 250 g castor sugar
 10 ml vanilla essence
 13 ml instant coffee powder dissolved in 30 ml boiling water
 280 g cake flour
 15 ml baking powder
 2 ml salt
For the coffee syrup:
 160 g sugar
 250 ml very strong black coffee
 60 g First Choice Butter
To finish:
 1 tin (360g) Caramel Treat
 300 ml fresh cream, whipped
 chocolate flake or shards
Directions
For the cake:
1

Preheat the oven to 170 °C. Grease and line a 20 x 30 cm rectangular dish.

2

Beat the eggs and sugar together until light and foamy.

3

Melt the First Choice Butter, First Choice Milk, vanilla essence and the coffee together in a saucepan on low heat – until only be lukewarm.

4

Sift the flour, baking powder and salt together and fold it into the egg and sugar foam.

5

Add the warm First Choice Butter and First Choice Milk mixture and mix gently to make the batter.

6

Spoon into the prepared dish and bake for about 30 minutes.

7

While the cake is in the oven, make the coffee syrup.

For the coffee syrup:
8

Place the sugar and coffee in a saucepan on low heat and stir until the sugar has dissolved.

9

Add the First Choice Butter and simmer the syrup on low heat for 5 minutes.

10

Pour the hot coffee syrup over the hot cake and leave to cool completely.

To finish:
11

Spread the caramel over the cold cake.

12

Top with the whipped cream and decorate with the chocolate shards and chocolate malted balls

Nutrition Facts

Serving Size 12