Description
A quick and simple cake to make, this sweet Golden Syrup cake tastes delicious when served warm with ice cream.
Ingredients
Units
Scale
Cake ingredients
- 100g (7 tbsp) unsalted butter, room temperature
- 75g (1/3 cup) golden caster sugar, room temperature
- 25g (2 tbsp) caster sugar
- 200g (9 tbsp) golden syrup
- 1 egg
- 150ml (2/3 cup) milk, room temperature
- 200g (1 1/4 cups) self raising flour
Drenching the Cake
- 65g (3 tbsp) golden syrup
Instructions
- Preheat the oven to 160°C / fan 140°C / 325°F / gas mark 3.
- Line your 2lb (1kg) loaf tin with parchment paper.
- In a saucepan over a medium-low heat, place the butter, golden caster sugar, caster sugar and the golden syrup. Melt together stirring regularly. Once melted, set aside to cool.
- Beat together the egg and milk.
- In a mixing bowl, sift the flour and the mix in the egg and butter mixture as well as the butter, sugar and golden syrup mixture. (Please make sure the butter, sugar and syrup mixture has cooled to room temperature.)
- Pour into your loaf tin and put into the oven for 50-60 minutes. Use the skewer technique to see if it is cooked fully.
- Use the same skewer to make holes into the top of the cake and drizzle over the rest of the golden syrup.
- Set aside and allow to cool fully before serving up. Enjoy!
Notes
- The reason why I have everything at room temperature is to prevent the cake from splitting at the top.
- The longer you leave the cake the more the flavours intensify so feel free the wrap in foil and refrigerate for 3-4 days.
- Do not allow the butter, sugar and syrup mixture to boil as this will affect the texture and flavour of the cake.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 336
- Sugar: 39 g
- Sodium: 367.2 mg
- Fat: 10.9 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 57.7 g
- Fiber: 0.7 g
- Protein: 3.9 g
- Cholesterol: 47.7 mg