Ingredients

The following ingredients have 4 Servings
  • 100 g light brown sugar
  • 100 g coconut palm sugar (Or use light or dark soft brown sugar in place of coconut palm sugar)
  • 200 g plain gluten free flour blend (I use GFA Blend A (see NOTES))
  • 1 tsp xanthan gum
  • 1½ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 100 g ground almonds (almond meal)
  • 1 tsp fine sea salt
  • 200 g unsalted butter ( cubed)
  • 200 g golden syrup
  • 3 large eggs (room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
  • 30 ml milk ((2 tbsp))
  • 90 g soft, chewy dairy toffee ((not fudge) cut into small pieces)

Instruction

  • Base-line a non stick loose-bottomed square cake tin (23 cm/9 inches x 23 cm/9 inches) with baking paper.
  • Preheat the oven to 180 C/350 F/Gas 4.
  • Mix together the sugar(s), flour, xanthan gum, baking powder, bicarbonate of soda, ground almonds and salt in a large bowl, making sure any lumps are completely broken down.
  • Place the butter and golden syrup in a small non-stick saucepan and gently melt over a low heat, stirring continually until liquid and combined. (Do not allow to boil)
  • Pour the liquid into the dry ingredients and gently beat with a spoon until combined.
  • Beat the eggs and milk together in a separate small bowl and then add to the cake mix. Beat with a whisk until all ingredients are fully combined and have become a thick batter.
  • Add the toffee pieces and gently fold into the batter until evenly distributed.
  • Spoon the batter into the cake tin and spread into the corners with the back of a spoon, ensuring an even surface.
  • Bake for 15 minutes, then turn the oven down to 160 C/320 F/Gas 3, and continue to bake for a further 30 to 40 minutes until the cake is well risen and a knife inserted into the centre comes out clean. Keep a check on the cake whilst cooking. If you are concerned that it is browning too quickly, place a piece of foil over the top half way through the baking process.
  • Once cooked, remove from the oven and leave to cool in the tin for about 15 minutes before turning onto a wire rack to cool completely.
  • Once cold, cut the cake into squares.