Thursday 25 April 2013

Crumbly Cinnamon and Chocolate Squares Recipe

This is a classic British traybake recipe. A traditional white sponge is baked in a large tray, topped with a cinnamon and chocolate topping that's allowed to set before being cut into squares and served.

This is an easy traybake to make and is great for childrens' parties, or simply make as a tea-time treat or store cupboard standby.

Crumbly Cinnamon and Chocolate Squares

Serves: 15
Crumbly Cinnamon and Chocolate Squares: White sponge traybake with a chocolate, nut and cinnamon topping that's cut into squares before serving


For the Cake:

175g (1 cup, scant) butter at room temperature
200g (1 cup) golden caster sugar
175g (1 1/2 cups) plain flour
3 eggs
3 tbsp milk
1 tsp baking powder

For the Topping:

100g (4 oz) dark chocolate, roughly chopped
1 tsp ground cinnamon
100g (1/2 cup) light muscovado sugar
85g (3 oz) mixed nuts, finely chopped


Combine all the cake ingredients in a large mixing bowl and beat with a hand whisk until thoroughly blended and creamy in texture.

Turn the cake batter into a greased 18 x 27cm (7 x 12 in) cake tin, the base of which has been lined with greaseproof (waxed) paper. Press the batter well into the corners of the tin then scatter the chopped chocolate over the top. Mix together the remaining topping ingredients and scatter these over the top of the cake.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 40 minutes or until well risen and browned on top (a skewer inserted into the centre of the cake should emerge cleanly).

Allow to cool in the tin before cutting into 15 squares and serving.

Remember that you can use this as a base recipe and you can vary the topping or even the flavour of the sponge. Why not add sprinkles or use candies as a topping for children's parties?

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