Directions

• Grease and line a 23cm diameter cake tin
• Preheat your oven to 175oC
• In a large bowl, whisk eggs, caster sugar and vanilla extract until light and frothy
• Fold the dry ingredients to the egg mixture. Add the milk into the melted butter and then add this into the batter.
• Fold in gently until combined, being careful not to overmix.
• Pour the batter into your cake tin and bake in the oven for 35-40mins
• While the cake is cooking you can begin to make your topping. Simply add all the ingredients into a saucepan and gently melt on a low heat, stirring to combine.
• Remove the cake from the oven just before it starts to brown, carefully spread the topping over the cake in a even layer and then return to the oven for a further 5 mins.
• When the topping starts to brown, remove from the oven and leave to cool in the tin a little before placing on wire rack to cool completely (it’s best to leave the cake in the paper to cool so you don’t loose any of the delicious topping!).