Toffee Traybake Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease a 20x20cm traybake tin with butter.

   Tip: Use a non-stick tin to prevent sticking.

2. 2

   In a medium saucepan, combine the golden syrup, caster sugar, and 150g of water. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Don't let the syrup boil, as it will crystallize.

3. 3

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

   Tip: This will help thicken the syrup and create a toffee-like consistency.

4. 4

   Remove the syrup from the heat and stir in the butter until it has melted. Let cool slightly.

   Tip: Be careful, as the syrup will be hot.

5. 5

   In a large mixing bowl, whisk together the flour, baking soda, and salt.

   Tip: Sift the flour to remove any lumps.

6. 6

   Add the eggs one at a time, whisking well after each addition.

   Tip: Make sure the eggs are at room temperature for best results.

7. 7

   Gradually pour in the golden syrup mixture, whisking until smooth.

   Tip: Don't overmix, as this will lead to a dense cake.

8. 8

   Fold in the desiccated coconut, oatmeal, brown sugar, milk chocolate chips, pecans, and toffee bits.

   Tip: Use a rubber spatula to gently fold the ingredients together.

9. 9

   Pour the batter into the prepared traybake tin and smooth the top.

   Tip: Don't overfill the tin, as the cake will rise during baking.

10. 10

    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

    Tip: Check the cake frequently to avoid overcooking.

11. 11

    Remove from the oven and let cool completely in the tin.

    Tip: Use a wire rack to cool the cake, if desired.

12. 12

    Once cooled, use a sharp knife to cut the cake into squares or rectangles.

    Tip: Cut carefully, as the cake can be fragile.