Praline Traybake Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Praline Traybake Cake is a rich, buttery bake studded with pecans and golden syrup. This straightforward cake brings together butter, granulated and brown sugar, eggs, flour and vanilla extract, finished with pecan halves for a delightful crunch. With just 20 minutes of preparation and 35 minutes in the oven, it is ideal for anyone seeking an impressive traybake that doesn't demand extensive effort. Perfect for afternoon tea or casual gatherings.
Ella x
Ingredients
- 400 gbutter
- 500 ggranulated sugar
- 200 ggolden syrup
- 200 gbrown sugar
- 3eggs
- 250 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 250 gpecan halves
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 170°C (150°C fan)/335°F. Line a 20x20cm traybake tin with parchment paper.
Tip: To ensure the cake releases easily, make sure the parchment paper is large enough.
- 2
Cream the butter and sugars together in a large mixing bowl until light and fluffy.
Tip: Use an electric mixer for this step to save time.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
Sift the flour, baking powder, and salt into the mixing bowl. Mix until just combined.
Tip: Don't overmix, as this can lead to a dense cake.
- 5
Stir in the pecan halves.
Tip: Be gentle, as you don't want to crush the nuts.
- 6
Pour half of the batter into the prepared tin. Drizzle with half of the golden syrup.
Tip: This will create the praline centre.
- 7
Sprinkle the brown sugar over the top of the batter.
Tip: This will create a crunchy topping.
- 8
Pour the remaining batter over the top.
Tip: Use a spatula to spread it evenly.
- 9
Drizzle the remaining golden syrup over the top of the batter.
Tip: This will create a sticky glaze.
- 10
Bake for 35-40 minutes, or until the cake is golden brown and set.
Tip: A skewer inserted into the centre should come out clean.
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