How many of you have a jar of golden syrup, bought it to make Anzac biscuits, used 2 tablespoons and now is sitting in the pantry? I do
So here a good recipe to help you make a dent in the jar.
Sweet and moist, this cake is perfect as a dessert with a dollop of creme fraiche.
INGREDIENTS (makes a 22 cm cake tin)
110g Butter, plus extra for greasing
110g Sugar
225g Golden Syrup
225g Self Raising Flour
1 Egg
150 ml Milk
METHOD
Preheat the oven to 160ºC and grease a cake tin with some butter.
Heat a large pan on low heat, and add the butter, syrup and sugar and stir until all combine.
Leave to cool for around 15 minutes.
Meanwhile, in a large bowl with a hand mixer, beat the egg and milk until smooth.
Add the flour a bit at a time and mix until fully incorporated.
Now slowly pour the syrup and whisk until smooth.
Pour the batter into the tin and bake for 50 minutes, until golden, risen and spongy.
Leave to cool and serve it with your post-lunch coffee.
Davide
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