Florentine tray cake
- June 2016
- Makes 12-16 slices
- Hands-on time 45 min, oven time 40 min, plus cooling
A nutty cake filled with chewy toffee and glacé cherries then topped with a dark chocolate icing – this tray cake is a proper afternoon treat.
And if you like toffee, biscuit and chocolate then you’ll love our banoffee millionaire’s shortbread.
- 23.9g (11.1g saturated)
- 40.1g (23.1g sugars)
Freeze the un-iced sponge at the end of step 1, wrapped in cling film, for up to 1 month. Defrost thoroughly to ice. The iced cake will keep for 24 hours in an airtight tin.
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