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Toffee Apple Traybake
Cooking time35 minutes
Prep time30 minutes
Servings12 portions
Ingredients
175g (6 oz) Stork tub
350g (12 oz) self raising flour
3 medium eggs
175g (6 oz) light brown sugar
2 teaspoons ground cinnamon
100g (4 ½ oz) dates, chopped
2 eating apples, peeled, cored and chopped
Toffee style icing
25g Stork Tub
5 tablespoons light brown sugar
2 tablespoons single cream (or Elmlea single)
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
Place all the cake ingredients in a mixing bowl and beat well with a wooden spoon until well mixed.
Spoon into a greased, and lined traybake tin.
Bake on the middle shelf of a pre-heated oven 180° C,160 ° C fan oven, Gas mark 4 for approximately 35-40 minutes.
Leave the loaf in the tin for 10 - 15 minutes before turning out and removing paper. Cool on a wire tray.
Place all icing ingredients in a saucepan and melt slowly until sugar has dissolved. The bring to the boil and boil for 3 minutes. Take off the heat and wait until slightly cooler. Beat well and then drizzle over the traybake. When set, cut into slices.
Cooking time35 minutes
Prep time30 minutes
Servings12 portions
