Toffee Sponge Cake with Toffee Sauce

You have no idea how chuffed I am that I am able to bake again.  Ok, my baking isn't great but I do try.  I made this cake which I thought was really nice but then I like anything to do with toffee.  Enjoy!

Ingredients – for the cake:

55g x Butter

100g x Sugar

2 x Eggs

100g self raising flour

1 x teaspoon bicarbonate of soda

1 x teaspoon golden syrup

1 x teaspoon vanilla essence

50ml Milk

Ingredients - for the Toffee Sauce:

85g vegan butter

100g muscovado sugar

250ml  Cream

1 x tablespoon black treacle

Method:

Preheat the oven to 180°c. Grease a baking tin.

In a large bowl cream together the butter and sugar until light and fluffy. Stir in the eggs then fold in the flour, and bicarb.

Add the milk and vanilla essence and Syrup.

Put the batter  into a baking tin and cover with tin foil.

Place in the oven and cook for 25 minutes. Remove the foil and cook for a further 10 minutes. Do a skewer test to check the puddings are done.

During the last 10 minutes of cooking make the toffee sauce.

Melt together the butter and sugar over a low heat and add 100ml of the cream. Bring to the boil and cook, stirring for 5-8 minutes until the sauce starts to thicken.

Stir the remaining cream into the sauce and allow to cool slightly.

Pour over cake before serving.

Lemon Drizzle Cake

I love all things lemon and have wanted to make a Lemon Drizzle Cake for ages.  I finally did and it was delicious!! 

Ingredients:

·         Low fat cooking spray

·         150 g low fat plain yoghurt

·         175 g self raising flour

·         1/2 teaspoon baking powder

·         8 tablespoons caster sugar

·         7 teaspoons sunflower oil

·         2 egg whites

For the drizzle topping:

·         Grated zest and juice of 1 lemon

·         2 tablespoons caster sugar

Method:

Heat the oven to 160C. Line an 18 cm cake tin with baking paper and grease with the low fat cooking spray.

Mix all the cake ingredients, apart from the egg white, together until smooth.

Beat the egg whites until fluffy and gently fold into the cake.

Pour into the cake tin and bake for 40-45 minutes. Check towards the end by poking a fork in it - if it comes out clean, the cake is cooked.

Cool the cake on a wire rack. Meanwhile, make the drizzle topping by heating the lemon juice, zest and sugar in a pan until dissolved.

Poke holes over the top of the cake using a fork or skewer. Put onto a serving plate and drizzle over the topping. This will soak into the cake.

This cake is very tasty warm.  Serve with a dollop of crème fraiche or plain yoghurt.