Crunchy Topped Squares
A really easy traybake. Sponge cake base, topped with a crunchy oat, cherry, and coconut layer. Crunchy Topped Squares.
Ingredients
Cake
- 4 oz or 110g butter
- 4 oz or 110g caster sugar (superfine sugar)
- 2 eggs
- 4 oz or 110g plain flour (all-purpose flour)
- 1 tsp baking powder
- pinch of salt
Topping
- 3 oz or 85g butter
- 2 oz or 55g demerara sugar
- 1 tbsp golden syrup (or use honey/maple syrup)
- 2 oz or 55g glacé cherries, chopped
- 3 oz or 85g dessicated coconut
- 3 oz or 85g rolled oats
Instructions
- Preheat oven to 350F/175C and line an 8inch/20cm square tin with baking parchment.
- To make the topping: place the butter and sugar in a small saucepan and melt over a low heat. Take it off the heat and stir in the cherries, syrup, coconut and oats.
- To make the cake: cream the butter and sugar until light and fluffy, then beat in the eggs gradually. Sift the flour, salt and baking powder together and fold into the mixture.
- Spread the cake mixture over the base of the tin. Then spread the topping evenly over the base.
- Bake for around 35 minutes or until golden on top.
- Leave to cool in the tin before slicing into squares. Enjoy!