Caramel & White Chocolate Brownies

You may already know that I am a little bit brownie obsessed. We’ve had Malteser brownies, Snickers brownies, Cheesecake brownies, Choc-chip brookie stack an epic brownie vs. blondie bake off. The list goes on.

So when I had some left over caramel from my last bake, I knew what had to be done… Make brownies, cover them in white chocolate and drizzle the caramel on top of course!

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This time round I thought I’d mix it up and test out a new basic brownie recipe. First, I added a little cocoa powder to intensify the deep chocolate flavour and make the brownies even more fudgy. Then, I used a mix of white caster sugar and light brown sugar to give the brownies a chewy texture. The result? Heaven!

Ingredients (makes 12 large/16 small brownies) 

150g self-raising flour
50g cocoa powder
150g unsalted butter
170g 70% dark chocolate
150g white caster sugar
75g light brown sugar
2 medium eggs
200g white chocolate
Homemade/shop bought caramel sauce – if you fancy making your own check out my fool-proof recipe here.

Let’s get baking…

Preheat the oven to 180°C. Line a 20x20cm square baking tin with greaseproof paper.

Break the dark chocolate up into pieces and chop the butter into chunks. Put both into a medium-size bowl.

Set the bowl over a pan of simmering water on the hob and stir until melted. Alternatively, use a microwave proof bowl and melt in the microwave in 30 second blasts. Leave to cool.

In a separate bowl whisk together the two sugars and eggs until frothy. Pour in the butter and chocolate mixture, add in the flour and cocoa powder, and fold together until you have a thick chocolate mixture.

Spoon the mixture into the baking tin, spreading it out into an even layer.

Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack. Leave to cool. Brownies will harden as they cool so don’t worry if they initially look under baked.

Now melt the white chocolate in the microwave and pour over the top of the brownies. Put in the fridge for 20-30 minutes to allow the chocolate set.

Finish by drizzling the caramel over the top.

 

Foolproof caramel

Ever started making caramel to find that it always ends up crystallising? I know that feeling far too well and completely understand how frustrating it can be.

So when I decided to make a Caramel Apple Cake to celebrate Bonfire Night, I sat down, did some research and decided to give it one last go. The result? Beautifully smooth, golden caramel – no lumps here!

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Time to share the secret, but before we begin, here are my top-tips:

1. Use a medium-large saucepan so the sugar becomes thinly spread along the bottom. This is help the sugar to melt evenly and stop it from burning.

2. Make sure your saucepan and utensils are completely dry and free from any debris.

3. Add a few spoons of water to the sugar before putting it on the heat. The water will help prevent crystallisation.

4. Resist the urge to stir the sugar as it melts. Simply swirl the saucepan to stop it from burning.

5. The cream and butter must be at room temperature before you add that them to the melted sugar, I would recommend getting them out the fridge at least 30 minutes before you start.

Ingredients (makes enough caramel to cover an 8inch cake, or 12 cupcakes).

200g granulated sugar
4 tbsps. water
80g butter, at room temperate
120g heavy cream, at room temperature

Method

Take the cream and butter out of the fridge and leave to get to room temperature for at least 30 minutes.

Add the sugar and water to a medium-large sized saucepan and stir until combined. Set the saucepan over a medium heat.

Leave the sugar to melt, do not stir the sugar. Simply swirl the saucepan until the sugar has melted and turns a light amber colour, similar to the picture below. Be patient, this can take a while!

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Carefully add the butter and immediately whisk until all the butter has melted.

Now remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated and you have smooth caramel.

Pour into a bowl and leave to cool and thicken for about 5 minutes.

 

Caramel Apple Cake

Before I start to explain how insanely tasty this cake is, I have a confession… this is not my own recipe.

In fact, it’s my future Mother-in-laws, and after tasting this cake a few weeks ago I knew I just had to share it with you (Ruth I hope I’ve done it justice!).

Unlike the usual ‘cream your butter and sugar together’ method, this recipe requires you to rub the butter into the flour, coating the flour proteins in a layer of fat. The ‘rubbing-in’ method makes it harder for water to get through, resulting in less gluten and a finer, more tender crumb. Trust me once you take your first bite you will know what I’m talking about.

I decided to drizzle the cake with homemade caramel, because well you know it’s November…bonfire night, toffee apples and all that, and also I wanted to practise my caramel making skills, or lack of! For some reason it always seems to crystallize for me, but not this time I think i’ve finally cracked it 🙂 Read on to see my top tips for beautifully smooth golden caramel.

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Ingredients (makes an 8inch round cake)

300g self-raising flour
2 tsps. ground cinnamon

1 tsp. baking powder

150g unsalted butter, cold and cut into cubes
150g light brown sugar
2 medium eggs, at room temp
8 tbsps. milk
100g sultanas
250-300g Granny Smith Apples, peeled cored and chopped into small chunks

For the caramel drizzle

100g granulated sugar
2 tbsps. water
40g butter, at room temperate and cut into pieces
60g heavy cream, at room temperature

Method

Preheat oven to 180°C and line an 20cm round cake tin with grease proof paper. I use cake liners for ease, which can be purchased from most large supermarkets.

Mix the flour, baking powder and the cinnamon together in a large bowl.

Add the chilled butter and rub it into the flour until it begins to look like fine breadcrumbs.

Now stir in the light brown sugar.

Add the egg and milk, and mix together until you reach a smooth, thick cake batter.

Fold in the apple and sultanas until coated in mixture.

Pour the mixture into your tin and bake in the center of the oven for 40-50 minutes, until the cake has browned on top and is springy to the touch. A skewer inserted into a centre should come out clean.

Leave on the side to cool whilst you make your caramel drizzle.

For the caramel drizzle*

Add the sugar and water to a medium-large sized saucepan set over medium heat. Stir until combined.

Leave the sugar to melt, do not stir the sugar. Simply swirl the saucepan until the sugar has melted and turns a light amber colour, similar to the picture below. Be patient, this can take a while!

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Carefully add the butter and whisk until all the butter has melted.

Now remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated and you have smooth caramel.

Pour into a bowl and leave to cool and thicken for about 5 minutes. Using a spoon, drizzle the caramel over the cake.

*here are my top-tips for smooth, golden caramel – no lumps here! 

1. Use a medium-large saucepan so the sugar becomes thinly spread along the bottom. This is help the sugar to melt evenly and stop it from burning.

2. Make sure your saucepan and ultensils are completely dry and free from any debris.

3. Add a few spoons of water to the sugar before putting it on the heat. The water will help prevent crystallisation.

4. Resist the urge to stir the sugar as it melts. Simply swirl the saucepan to stop it from burning.

5. The cream and butter must be at room temperature before you add that them to the melted sugar, I would recommend getting them out the fridge at least 30 minutes before you start.

 

Bake off: Brownies Vs Blondies

Rich fudgy brownies Vs Chewy butterscotch blondies

Which do you prefer? Is blonde the new brown? Or brown the new blonde?

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Personally, I’m in the brownie camp. Probably because I have a hugeeee sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you!? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

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Brownies = milk chocolate Reese’s cups + Brownie Oreos

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The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes! Grab your baking tins and be your own judge 🙂

 

Blondies (makes 16 small, 12 large)

170g unsalted butter
250g light brown sugar
1 ½ tsp vanilla extract
2 medium eggs, at room temp
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 23cm square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until liquid.

Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and a toothpick inserted into one of the edges comes out clean. Remove from the oven and leave to completely cool before slicing.

Your blondies will keep in an airtight container at room temperature for up to 4 days.

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Brownies (makes 16 small, 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool.

In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour and fold together until you have a thick chocolate mixture.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20 minutes*. The top should no longer be shiny and the edges should be starting to crack. Test the brownies with a toothpick, it should come out almost clean. Remove from the oven and leave to completely cool before slicing.

Your brownies will keep in an airtight container at room temperature for up to 4 days.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.

 

 

Malt chocolate salted caramel slice

As Mary Berry would say this bake has ‘lovely layerrrrrrs!’ Let’s break it down…

Layer 1: A malt biscuit base
Layer 2: Crushed Malteser ganache
Layer 3: Salted caramel
Layer 4: Milk chocolate Malteser topping

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Now if that’s not indulgent I don’t know what is!

If you follow my blog then you will know Maltesers are a firm favourite of mine, but for this recipe feel free to substitute them with your favourite chocolate. Next time I’m thinking of adding chopped Crunchie to add a honeycomb twist!

This recipe may take a little longer due to all the ‘chilling’ but trust me it is so worth it and doesn’t require using an oven at all. I would recommend slicing into 20 bite-sized pieces as they are very rich and decadent…besides they last longer that way too 😉

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Ingredients (makes 20 bites)

Biscuit base

200g malted milk biscuits
100g unsalted butter

Chocolate Ganache layer

200g 70% dark chocolate
150ml double cream
100g Maltesers

Salted Caramel layer

250g condensed milk
150ml double cream
120g golden syrup
1 teaspoon salt

Milk chocolate topping

200g milk chocolate
100g Maltesers

Instructions

Begin with the biscuit base…

First line a 23 cm square baking tin with baking paper.

Crush the biscuits to a fine crumb using either a rolling-pin or a food processor. Now melt the butter in short 10 second blasts in the microwave until it becomes a liquid. Pour the butter into the biscuit crumbs and mix until it comes together. Transfer the mix to your baking tin and use your fingers to press the mixture out into an even layer, making sure it fills the corners. Place in the fridge to set for at least 30 minutes or over night.

Once set, you can make the chocolate ganache…

Melt the chocolate in the microwave in short 20 second blasts, stirring in-between. Now pour in the cream and stir everything together until the ganache starts to thicken. Whilst the ganache cools, chop your Maltesers in halves. Add these to the mixture and stir to combine. Pour your filling on top of the biscuit base and spread it out to form an even layer. Place the baking tin back in the fridge for at least another 20-30 minutes.

Stay with me, it’s time to get started on your salted caramel…

In a small saucepan combine all of the ingredients and stir together. On a medium-high heat bring the mixture to a boil stirring constantly. Once boiling, lower the heat and simmer for 15-20 minutes, stirring occasionally, until the caramel has thickened and turned a dark brown colour. Take the caramel off the heat and leave to cool for 10 minutes. Now pour the caramel over the ganache layer and spread into an even layer. Place the baking tin back in the fridge for at least another 20 minutes.

The final layer! The milk chocolate topping…

First chop your Maltesers in halves. Now melt the milk chocolate in short 10 second blasts in the microwave and pour it over the salted caramel layer. Finally scatter the Maltesers across the top and press them down into the mixture. Place the baking tin back in the fridge for 10 minutes to set the top layer.

Remove from the fridge for 20-30 minutes before slicing into 20 bites. Store in the fridge for up to 3-5 days.

Vanilla & Strawberry Sprinkle Cupcakes

Soft and fluffy cupcakes made with fresh seasonal strawberries, topped with creamy vanilla buttercream and decorated with rainbow sprinkles.

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I’m finally back after taking a much longer than expected blogging break, so please forgive me if I’m a little rusty 🙂

I going to let you in on a little secret though, these cupcakes were a mistake gone right!

After putting them in the oven, I began cleaning up and soon realised that I’d forgot to add the rest of the flour – eeeeek! After panicking and debating whether to take them out of the oven and start again, I decided to cross my fingers and hope for the best.

The result?

Absolute heaven ❤ These cupcakes are SO light, SO fluffy and perfectly balanced in taste. The days of equal parts butter, sugar and flour are no more!

I mixed chopped strawberries and fresh strawberry puree into the mixture to add taste and texture and topped them with my classic vanilla buttercream recipe. Which I’m told from my friend “is just so good… it’s got class!” 🙂 thanks Stef!

So let’s get baking shall we….

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Ingredients (makes 12 large cupcakes)

Cupcakes:

150g self-raising flour
200g caster sugar
1 tsp baking powder
200g unsalted butter, I always use Stork as it makes your cakes so much more fluffy.
2 large eggs, at room temperature
1 tsp vanilla extract
1 tbsp whole milk
100g fresh strawberries, pureed using a blender or processor
100g fresh strawberries, chopped into small pieces

Vanilla buttercream:

250g unsalted butter, soft at room temperature
600g icing sugar, sieved into a bowl
1 tsp vanilla extract
1 tbsp whole whmilk

Decoration:
Coloured sprinkles
12 fresh stawberries

 

Method

Let’s start by making the cupcakes…

  1. Preheat oven to 180°C and line a 12 hole cupcake/muffin tray with baking cases.
  2. Cream together the unsalted butter and caster sugar with a wooden spoon/electric mixer until creamy and smooth. Add the beaten eggs and vanilla extract and continue to mix until combined.
  3. In a seperate bowl combine the flour and baking powder. Add 1/2 of this as well as the milk to the butter and sugar mix and fold together until combined.
  4. Now pour in the strawberry puree, along with the remaining flour and fold together. Finally add in chopped strawberries and mix until completely covered.
  5. Spoon batter into cupcake liners filling 3/4 of the way. Bake for 18-20 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean.

Once the cakes a cool we can make the buttercream…

  1. Beat the butter using a wooden spoon/electric mixer until light, fluffy and pale in colour.
  2. Add 300g of the icing sugar and the vanilla extract and beat until smooth.
  3. Now add the remaining 300g of icing sugar continue to beat until smooth and creamy.

To decorate…

  1. Frost your cupcakes as desired, (I used a medium sized round piping tip) decorate with the coloured sprinkles and garnish each with a strawberry.

Banana Protein Muffins

 

A healthy recipe for delicious muffins that taste exactly like banana bread. Made using unsweetened applesauce and greek yoghurt instead of butter, oats instead of flour and the additional of cinnamon spice these muffins are naturally sweet, perfectly moist & full of warm spice and you can enjoy them completely guilt free!

Plus the recipe couldn’t be easier… simply mix the wet and dry ingredients in separate bowls, combine together before transferring to your muffin tin and bake for 12 minutes. You can make, bake and eat these babies in less than 30 minutes – perfect if you have a sudden sweet craving!

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Ingredients (makes 12 muffins)

60g protein powder (I used MyProtein Cookies and Cream flavour)
1 tsp ground cinnamon
140g rolled oats
2 tsp baking powder
2 medium ripe bananas (approx. 200g)
4 medium egg whites
120g unsweetened apple sauce
140g 0% Fat Total Greek Yoghurt
1 tsp vanilla extract

Method

Preheat the oven to 180ºC and spray a 12-hole muffin tin with non-stick spray or lightly grease with coconut oil.

In a bowl mix together the protein powder, cinnamon, oats and baking powder.

In a separate bowl use a fork to mash the bananas. Now add the egg whites, apple sauce, Greek yoghurt and vanilla extract and mix together. Now add the wet ingredients into the dry ingredients and use a spatular to fold the mixture together until fully combined.

Divide the mixture evenly between the baking tin holes and bake in the centre of the oven for 12 minutes, until the edges are lightly browned.

Best served warm, with a dollop of Greek yoghurt and a drizzle of all-natural nut butter (try Meridians new Coconut & Peanut Butter … it’s delicious!)

Nutritional Information per 1 muffin

Calories: 110
Fat: 1.1g
of which Saturated: 0.3g
Carbs:17.6g
of which Sugar: 7.2g
Protein: 6.8g

 

 

Cadbury’s Mini Egg & White Chocolate Cookies

You literally cannot beat the smell of Mini Eggs. As soon as I open a bag of these babies the smell hits me and I immediately think of Easter. Does anyone know of a Mini Egg scented air freshener? Did you know there is even a Facebook page called ‘I love the smell of Mini Eggs’, but I haven’t provided the link as that would be taking it a step too far! Anyway enough rambling and onto the recipe…

For the past few years i’ve always baked a batch of cookies for the whole family to enjoy on Easter Sunday, it’s become somewhat of a tradition! 2014’s bake was my Creme Egg Cookie Cups, 2015’s bake was my Mini Egg Easter Nest Cookie Cups and this year is certainly no exception. However for Easter 2016 I’ve decided to strip it back to basics and rework my go-to cookie recipe and so far this one is the winner. I’ve used less butter than my previous recipe as generally in cookies more fat equals flat, crispy cookies and I prefer mine chewy, thick and soft. I’ve also added an extra egg yolk as it helps bind the dough, increase the softness of the cookie and add richness to the flavour. Crushed Mini Eggs have been added to the dough to make them taste Eastery (<—-is that a word!?) and I also added white chocolate chunks because… well why not, it is Easter after all!

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Ingredients (makes 12 large cookies)

100g unsalted butter, soft at room temperature
50g granulated sugar
75g light brown sugar
1 medium egg + 1 egg yolk, cold from the fridge
1 teaspoon vanilla extract
150g self-raising flour
2 bags of Cadbury Mini-Eggs (180g), crushed into pieces (I used a wooden spoon to bash them)
100g white chocolate, chopped into chunks

Method

Preheat oven to 180°C. Line two baking trays with greaseproof paper.

In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the eggs and mix together (don’t worry if the mixture has split, this is normal!).

Add the flour, chopped white chocolate & 100g of the crushed Mini Eggs and fold everything together until all ingredients are combined and a sticky dough has formed. Cover the bowl with clingfilm and place in the fridge for at least an hour/up to 3 days (the longer the better as your cookies will become super soft and chewy).

Once chilled, take approx. 1 tablespoon of cookie dough, roll it into a ball and place it onto the baking tray (do not flatten it out as the cookies will expand in the oven). Repeat this for all 12 cookies, leaving roughly 2 inches between each one. Press the remaining Mini Egg pieces into the tops of each cookie balls.

Bake in the oven for 11 minutes until the edges are a light golden brown but the middle still looks pale and underdone. Remove from the oven and leave to completely cool (the cookies will continue to cook as they cool so it’s important not to overbake them in the oven).

Easter Dippy Eggs & Soldiers

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The arrival of bright yellow Daffodils, warmer air and adorable newborn lambs means Spring has definitely sprung. I just love this time of the year, even more so because of Easter weekend!

Easter for me is about bringing together the whole family to celebrate the beginning of a new season and it’s exciting future. Oh and did I forget to mention the food? It’s also about eating lots & lots (& lots) of good food and chocolate!

For this blog post I wanted to create a dessert that the whole family could enjoy after Sunday lunch. These little vanilla cheesecake-filled milk chocolate eggs have a punchy lemon curd yolk and a side of lemon shortbread soldiers. Now if these fail to impress the family then I don’t know what will.

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The recipe is very easy so please try not to be put off by the length of it. You start by making your shortbread soldiers by combining flour, butter and sugar, cutting it into fingers and baking it in the oven. Then you move onto the fun part… the eggs!
Remove the tops of the eggs with a knife, fill each one with cheesecake (dead easy recipe), add a blob of lemon curd, chill in the fridge and voilà you have your show stopping Easter dessert. Click here to find the recipe of HomeStyle’s food blog – Enjoy 🙂

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Lemon & Almond Pura Panela Cake

Who’s on a health-kick after Christmas?

Me!

I’d be lying if I said I was all chocolate’d out (that could never happen) but what is true is that the festivities of Christmas have definitely caught up with me. You know that feeling when you put your jeans on and think…’Oh dear :/’.
It was fun whilst it lasted but now it’s back to the same old New Year New Me saga. So to make this change bearable I have developed a healthy refreshing lightened-up lemon cake, the perfect sweet treat alternative to a box of mince pies!

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This cake uses what I call ‘Miracle Sugar’, otherwise known as Pura Panela. Pura Panela is a 100% natural alternative to refined-sugar. It’s made in Columbia from natural dehydrated juice from the sugar cane and has no added chemicals or additives, therefore preserving all of the vitamins and minerals present. Not only does it taste deliciously sweet it also has many health benefits, such as:

  • Protecting teeth & preventing against teeth decay (who would of thought!).
  • Natural Antioxidant
  • Helping to prevent diabetes
  • Strengthening bones

If you want to know more about Pura Panela or where to buy it, click here.

As well as miracle sugar, this recipe  uses wholemeal spelt flour and ground almonds for a soft texture and nutty flavour, natural yoghurt and vegetable oil for moisture and of course lemon zest and juice for an uplifting zing. So let’s get baking 🙂

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Ingredients (makes a 1lb loaf cake)

For the cake:
122g natural yogurt
Juice of 4 medium lemons
Zest of two lemons
7 tbsp vegetable oil
2 tsp pure vanilla extract

172g spelt flour
1 tsp baking soda
1/2 tsp salt
50g almond flour
200g Pura Panela sugar (buy yours here)

For the glaze:
4 tsp Panela sugar
1 tsp boiling hot water
1 tsp lemon juice

Method
Preheat oven to 180°C/350 F. Grease an 1lb loaf tin with a little oil or use a silicone tin.

Start by making the cake. In a medium-sized bowl, combine the first 5 ingredients and whisk together until fully incorportated.

In a separate bowl, stir together all of the remaining cake ingredients.

Now pour the wet ingredients into the dry, and use a spatular to fold the mixture together until everything is evenly mixed.

Pour into the loaf tin and smooth into an even layer, this cake will not rise very much so don’t panic if the mixture has nearly reached the top of the tin. Bake in the centre of the oven for 40-45 minutes* or until a toothpick inserted into the center comes out clean. *Cover with foil after 30 minutes to stop the top of the cake from burning, but be careful not to open the oven door too much as heat will be lost and can cause the cake to sink in the middle.

Once baked, mix together the glaze ingredients in a small bowl. Use a toothpick to poke holes all over the top of the cake and spoon over the glaze. This will sink into the cake and make it super sticky and moist.

Leave on the side to cool completely before turning out onto a wire rack. Cut into 12 and serve, I have mine with a little greek-yoghurt. Keep in an air-tight container for up to 4 days or in the fridge for up to a week. Enjoy 🙂