This golden syrup cake is easy to make and delivers that lovely sticky syrup flavour that will make your mouth water!
Sumptuously sweet and exceptionally moist, there's nothing quite like cakes with golden syrup for delivering that perfect slice. Golden syrup is the real star of this bake – it's not only baked into the cake batter but also drizzled over the top.
This is a great cake recipe to make with the kids. The batter comes together really easily and doesn't require arms of steel to blitz lumps. Young kids may need some supervision to heat together some of the ingredients but there's plenty of stirring opportunities. This is no quick bake cake – while it's baking in the oven the kids will have an hour to burn off some energy before sampling their hard work.
Ready to try the recipe to end all golden syrup recipes? Read on...
You will need:
100g of butter.
50g of caster sugar.
50g of soft brown sugar.
200g of Tate Lyle golden syrup.
150ml of milk.
200g self-raising flour.
One large egg.
Two tbsp of Tate Lyle golden syrup (for glazing).
1. You'll need 20 minutes of prep time. Start by preheating your oven to 160C (140C fan), then grease and line a 2lb loaf tin.
2. Into a medium pan add butter, the 200g of golden syrup, the caster sugar and brown sugar. Heat gently, stirring occasionally until all the ingredients have all melted together. Leave to cool for around 15 minutes.
3. While you're waiting beat together the milk and the egg and then set to one side.
4. Sift your self raising flour into a large bowl and to the flour, add the milk and egg mixture beating them together. Pour in the cooled golden syrup mixture and beat until you have a smooth batter. You may need to spend a few minutes working out all the lumps but the hard work will definitely be worth it.
5. Pour the mixture into your prepared baking loaf tin and cook in the oven for one hour, until golden on the top. Insert a skewer and if it comes out clean it's cooked through.
6. Remove from the oven and allow the cake to cool for 10 minutes then prick all over with a fork or a skewer and spread the 2 tbsp of golden syrup all over the top.
7. Allow to cool completely then serve with ice cream.
Variations And Storage:
If you can't have eggs due to allergies or diet then a great tip is to switch them for one mashed banana. The milk can be switched to a dairy-free variety too, such as soy, almond or oat. For gluten allergies you can also switch to a flour of your choice (we love coconut flour for a bit of extra flavour!). You can make this cake with other syrups too - maple is perhaps the closest to the golden syrup flavour.
You can enhance the flavour of the cake by wrapping in greaseproof paper, then a layer of tin foil and leaving to stand for a few days. It will keep for up to five days.
To freeze, cut into slices, wrap individually and pop in the freezer.