Golden Syrup Cake (1lb Tin)
This golden syrup cake is delicious and goes perfect with some warm custard. The cake is soft and moist with a caramel like texture.
Servings: 7 servings
Calories: 348kcal
Ingredients
- 45g unsalted butter
- 180ml golden syrup
- 40g caster sugar
- 40g soft brown sugar
- 35ml vegetable oil
- 200g self-raising flour
- ½ teaspoon salt
- 1 medium egg
- 75ml soured cream
- 75ml milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to gas mark 3/325oF/170oC and line a 1lb loaf tin with parchment paper. To a saucepan, add the butter, golden syrup, both sugars and gently heat on low until the butter has melted and sugar has dissolved. Pour the mixture into a heat resistant bowl and allow to cool for 10 - 15 minutes. If you don’t have a heat resistant bowl then leave the syrup mixture in the saucepan to cool. Once cooled add in the vegetable oil and combine.
- In a bowl, combine the flour and salt then to another bowl, whisk the egg then mix in the sour cream, milk and vanilla extract. Pour the syrup mixture into the bowl with the milky mixture and combine well. Now, pour in the dry ingredients and combine. For this step, I find using a wire whisk is perfect for getting out any lumps in the mixture. Mix until the batter is silky and smooth then pour the batter into the loaf tin.
- Bake in the middle of the oven for 55 minutes. Once baked, allow to cook in the tin for 20 minutes before removing and transferring to a wire rack to completely cool. If serving with custard then you can serve warm.