And now back to what the children like! This went down a storm. Moist and rich and lasted half a day. If tasty cakes like this are so easy to make, it makes you wonder why they are not on the shelves? Scrumy gluten free cakes for children with Coeliac Disease.
Pre-heat the oven to Gas 3, 160c and line a baking tray (20 x 27 x 3cm)
140g Soft Butter
140g Soft Brown Sugar
40g Dark Brown Sugar
10 Drops of Foodie Flavours – Butterscotch
140g Dove Farm Gluten Free Plain Flour
30g Ground Almonds
9 Bars Caramac
50g Melted Butter
Beat the soft butter with both of the sugars until light and fluffy. Beat the eggs in, one at a time until well mixed. Add the drops in and mix again. Then beat in the flour and almonds until well combined. Pour into the lined tin and bake for about 20 – 25 minutes. Once cooked leave to cool in the tin.
Meanwhile prepare the topping. Reserve 3 bars of the Caramac for the topping. Then break up the other 6 bars and melt them gently in a bowl, set over a pan of simmering water. Ensuring the bowl does not touch the water. Separately melt the butter and pour into the melted Caramac. Once all melted and mixed, leave to cool a little before pouring over the cooled cake. Before the topping sets though, remove from the tin, and gently break the remaining 3 bars of Caramac up and decorate.
Leave to cool completely then cut into squares, eat and enjoy.