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Vanilla Butterscotch Culinary Essence 28ml
Available in other flavours
| Typical Nutritional Facts: | per 100g | %NRV | |
|---|---|---|---|
| Energy Fat of which saturates Carbohydrates of which sugars Fibre Protein Sodium Salt equivalent | kJ kcal g g g g g g g g | 677 162 0 38 0 0 0 0 0 0 | N/A |
Suggested recipes
Recipe
Apple and Hazelnut Cake
 TimePREP 40 mins COOK 45 mins |
 ServingServes 12 |
 LevelMedium |
Ingredients
- 225 g self-raising #our
- 1 tsp Foster Clark’s Vanilla Essence
- 100 g butter, roughly chopped
- 350 g apples
- 100 g dates, pitted
- 100 g brown sugar
- 100 g hazelnuts, roughly chopped
- 2 tbsp milk
- 1 – 2 tbsp Demerara sugar
Method
- Preheat the oven to 180C/350F/Gas 4.
- Grease the cake tin with butter.
- Si% the #our into a bowl, add the vanilla essence and rub in the butter until the mixture resembles “ne breadcrumbs.
- Peel, core and “nely chop the apples.
- Chop the dates in small pieces.
- Mix the apples, the dates, the brown sugar and the hazelnuts. Stir into the flour mixture and beat in enough milk to form a so% but not sticky batter.
- Spoon into the tin and spread level. Sprinkle over the Demerara sugar.Bake for 40-45 minutes until golden and “rm to the touch.