Toffee Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour a 6-inch (15cm) round cake pan.

   Tip: Optional non-stick spray for easy cake release

2. 2

   In a medium saucepan, combine the butter, caster sugar, and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be cautious not to burn the sugar

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Stir occasionally to prevent burning

4. 4

   Remove the saucepan from the heat and stir in the large eggs one at a time, followed by the flour, baking powder, and salt.

   Tip: Be patient, as the mixture will thicken

5. 5

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Don't worry if the top is a bit rough – it will even out during baking

6. 6

   Arrange the toffee bits evenly over the top of the batter.

   Tip: Don't worry if some toffee bits get stuck – it's all part of the charm

7. 7

   Bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

   Tip: Don't overbake – the cake should be slightly undercooked in the center

8. 8

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Be patient – the cake will be hot and fragile

9. 9

   Transfer the cake to a wire rack to cool completely.

   Tip: This is the hardest part – waiting for the cake to cool

10. 10

    Once the cake is completely cool, slice it and serve.

    Tip: Optional – you can also store the cake in an airtight container at room temperature for up to 2 days