20 x 25cm/8 x 10″ baking tray and 2 x mixing bowls

Quinoa Flour Sticky Toffee Cake
150g stoned dates
125ml boiling water
75g FREEE Quinoa Flour
1 tsp FREEE Baking Powder
75g crunchy peanut butter
75g soft brown sugar
2 eggs
2 tsp black treacle
oil, for tray

Peanut Butter Topping
75g smooth peanut butter
75g butter
1 tsp vanilla extract
150g icing sugar

200°C, Fan 180°C, 400°F, Gas 6

Quinoa Flour Sticky Toffee Cake

1. Pre-heat the oven.
2. Rub some oil around the inside of a 20 x 25cm/8 x 10″ baking tray or insert a baking liner.
3. Put the dates and boiling water into a bowl, mash into a paste and set aside.
4. Put the flour and baking powder into another bowl and mix well.
5. Measure the peanut butter and brown sugar into a mixing bowl and stir to combine.
6. Beat in the eggs and black treacle.
7. Stir in the prepared dates.
8. Sieve in the flour and mix together well.
9. Pour the mixture into your prepared baking tray, spreading it into the corners.
10. Bake for 20-25 minutes.
11. Turn the cake onto a wire rack to cool.

Peanut Butter Topping

1. Put the peanut butter, butter and vanilla extract into a bowl and beat until smooth.
2. Stir in half the icing sugar, then the second half.
3. Spread the topping over the cold cake.
4. Using the prongs of a fork, make lines in the icing.
5. When set, cut the cake into 12-15 pieces.