Spiced Fudge Blondie Cake Bars
A cake bar. Not much else to say about these to be honest. It's also kind of like pumpkin pie without the pumpkin? Or so I've been told. You be the judge. Sorry for the lack of random not-so-much-a-newsletter today. If I don't feel it, I don't feel it. Lucky you! No scrolling through confused word mush to get to a recipe!
200 grams butter, chopped
170 grams white chocolate, chopped (200 grams of dark chocolate for a chocolate fudge cake)
166 grams caster sugar (185 grams for a chocolate fudge cake)
½ of vanilla bean paste or 1 teaspoon of vanilla extract
4 eggs, lightly beaten
2 tablespoons of plain flour
½ teaspoon kocher salt
1 teaspoon of cinnamon
¼ teaspoon of cayenne pepper
Whipped cream (to serve)
2 tablespoons of icing sugar
½ teaspoon of cinnamon
⅛ teaspoon of cayenne
Preheat your oven to 170˚C (340˚F)
Melt your butter and chocolate together - either in the microwave in 20 second bursts (stirring after every 20 seconds) or over a double-boiler.
Stir in your sugar and vanilla, then leave that to cool for 10 minutes.
Slowly stream in your eggs whilst stirring, then fold in your flour, salt, cinnamon and cayenne pepper. Pour the mixture into a lined baking tin and gently smooth the top over. Bake the cake for 20-25 minutes or until the cake is set but not firm.
Leave the cake cool in the tin completely (about an hour or more).
Place it in the fridge to set then serve when you're ready.
Mix all the ingredients for the topping together and dust it over the cake when serving.
You can eat this with whipped cream and some sort of crunchy element - like a praline or toasted nuts. However, it's also great as is.