Chocolate Toffee Cinnamon Cake
Cooking time: 45 mins
Preparation time: 15 mins
Serves: 6
Vegetarian: Yes
Ingredients:
- ½ bottle Chocolate Toffee Squeezee/Dulce de Leche
- 225g soft butter
- 225g golden caster sugar
- 4 large eggs
- 300g self raising flour
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 tbsp milk
How to cook it:
- Heat the oven to 180C/350F/Gas Mark 4. Grease and line a 22.5x32cm rectangular baking tin with non-stick baking parchment paper
- Put the butter, sugar and eggs into a large mixing bowl, sift in the flour, baking powder and ground cinnamon and beat the mixture for about a minute to combine, using an electric mixer. Add the vanilla and milk and beat again for a further minute
- Turn the mixture into the prepared tin and level. Squeeze the chocolate toffee over the surface of the cake and using the back of a teaspoon, swirl the chocolate into the cake mixture
- Bake the cake for 40-45 minutes until risen and test with a cocktail stick which should come out clean if the cake is cooked. Allow to cool before cutting into portions