There’s a lot to be said for going back to sweet and simple treats. I had a craving for the syrup sponge of my ye olde primary school days (far off in the last millenium – errk) and thought I would give it a go.
I have adapted this honey cake to incorporate the sticky sweetness that is golden syrup. The texture is moist and fluffy, and it definitely improves with keeping, so you can wrap it up in foil and wow yourself 3 days later. I took it into work, and there was barely a trace of a sticky crumb left by lunchtime.
Sticky Syrup Cake
- 225g butter
- 50g light brown sugar
- 250g golden syrup, and 2 tbsp extra
- 3 large eggs
- 300g self-raising flour
Preheat the oven to 150˚C. Melt the butter, sugar and golden syrup together in a pan until liquid, then turn the heat up and boil for one minute. Allow to cool almost completely, then beat in the eggs. Sift over the flour, then fold it into the cake mixture. Butter a 20cm cake tin, and line the bottom with 2 tbsp golden syrup, spread to fill the corners. Dollop the cake batter on top of this. Bake for approximately 50 mins to 1 hour, covering the top with foil 30 minutes into baking to prevent it from burning.