Treacle Tart, served with peanut praline and coffee liqueur cream
- 500g soft butter
- 1 ½ cups sugar
- 4 eggs
- 4 cups cake flour
- 630g golden syrup
- 12 slices of white bread, crumbed
- 2 zested lemons
- 1 ½ tbsp. lemon juice
Add the lemon juice and zest. Spoon into the crust and bake at 180° C, until the crust is golden and the treacle is still sticky.
Add a dollop of coffee liqueur cream and peanut praline, serve and enjoy!