Caramel delight

Ingredients

• THE CAKE:
• 3 organic eggs
• 80g coconut palm sugar (OR organic less refined sugar)
• 30 drops caramel stevia (or vanilla stevia)
• 1 tsp vanilla extract
• 2 tsp cream of tartar or aluminum and wheat free baking powder
• 130g organic spelt
• 100g melted butter
• THE CARAMEL SAUCE MADE IN A SMALL SAUCEPAN WHILE THE CAKE IS IN THE OVEN:
• 2 tbsp palm sugar
• 2 tbsp organic maple syrup
• 25 drops English Toffee stevia (or vanilla stevia)
• 80g butter
• 100ml cream

Method

1. THE CAKE:
2. Heat your oven to 175 ºC.
3. Mix well egg and palmsugar
4. Add the rest, the butter last and bake in an around 24cm tin for around 16 minutes. I use baking paper in the tin before I pour in the dough, see below.
5. *If you don't have stevia you can add around 30-40g of palm sugar into the recipe instead.
6. THE CARAMEL SAUCE:
7. Let simmer in a saucepan for around 4-5 minutes. Do not leave the saucepan since this can boil over!
8. Cool (the cake and the sauce a bit too) and then pour the sauce over the cake (I make a few holes in the cake first!:) .. and the rest you pour into a gravy boat or other and serve with the cake.
9. I decorate my cake with pecan nuts.
10. *If you don't have stevia you can add around 30-40g of maple syrup into to caramel sauce. Simply taste and judge how sweet you want it and add accordingly.
11. *It's HEAVEN to take the cake out after around 12 minutes and pour just a little bit of the caramel over the cake and then bake it for around 4 minutes longer. But then it is best to have baking paper under the cake in the tin.