Saturday, October 19, 2013
1 x 400g can sweetened condensed milk
2 tablespoons golden syrup
For the cake
1 1/2 cups wholemeal flour
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1 1/2 cups brown sugar, firmly packed
3/4 cup dessicated coconut
250g butter, melted
1 tablespoon vanilla essence
1 cup white chocolate buttons
To make the caramel, place all the ingredients in a small saucepan and stir over a medium heat until well combined and smooth. Allow to cool.
Pre-heat the oven to 180°C. Spray a 25 – 26cm spring-form tin with baking spray and line the base with non-stick baking paper.
To make the cake, place all the dry ingredients except the chocolate buttons in a large bowl and mix well. Beat the eggs, melted butter and vanilla together then mix into the dry ingredients. Press three-quarters of this mixture into the prepared tin. Pour over the caramel, then crumble the remaining cake mixture on top.
Bake for 45 minutes, until golden brown. Cool completely in the tin. When cold, melt the white chocolate buttons in a bowl over a pot of boiling water and drizzle over the top of cake.
Serve chilled with thick yoghurt or whipped cream.