I know I often say that a cake is easy to make, but this one really could not be simpler. The recipe caught my attention because of its few ingredients and the inclusion of golden syrup – I think this is one of my favourite ingredients as it just makes everything delicious!
The CCB (Caked Crusader’s Brother) described this cake perfectly. It tastes like when you’re lucky enough to have some leftover steamed golden syrup pudding and have it cold the next day – all the sugar and syrup flavour has intensified coupled with a wonderfully moist texture.
250g unsalted butter, at room temperature and chopped
220g dark brown sugar
1 tablespoon golden syrup
225g self raising flour
125ml milk (whole or semi skimmed)
Optional: icing sugar, to dust on the cake before serving
How to make:
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 20cm springform cake tin.
- Place all the ingredients in your mixing bowl and mix until well combined and smooth (I advise using an electric mixer, if you do it manually your arm might fall off!). The batter should be an even dark brown colour.
- Spoon mixture into tin and bake for approximately 50 minutes or until a skewer comes out cleanly. Mine took 1 hour.
- Leave to cool for 10 minutes in the tin before turning out onto a wire rack and leaving to cool completely.
- Dust with icing sugar before serving.
- Bask in glory at the wonderful thing you have made.