- February 2018
- Serves 12
- Hands-on time 20 min, oven-time 40 min, plus cooling
This cake is by Paul Allam and David McGuinness, authors of the Bourke Street Bakery cookbook. In their words: ”it is the nutty, slightly burnt caramel flavour and moist consistency, combined with a crumbly, biscuity base, that make it all so delicious”.
Your love cake will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week; bring back to room temperature for serving.
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