Golden Syrup Cake Recipes

GOLDEN SYRUP CAKE

Steps:

• Preheat the oven to 160C (325F). Grease and line a 2LB loaf tin or an 8inch square cake tin.
• Put the golden syrup, butter, sugar and orange zest in a mixing bowl. Microwave for 40 seconds -1 minute or until butter starts to melt. Stir until smooth and set aside to cool slightly if hot (otherwise you risk scrambling the egg).
• Combine the milk, orange juice, orange bitters and egg in a mxing jug. Gradually add to the bowl, stirring constantly, until combined.
• Sift the flour and salt over the bowl and then stir to comine until you have a smooth, slightly thin, batter.
• Pour the batter into the prepared tin and bake for about 1 hour, tenting with foil after 40 minutes if the cake is colouring too much. Different ovens might require slightly longer cooking time, my cake was ready after 1 hour. Check the cake is golden, firm to the touch and a skewer inserted in the centre comes out clean.
• You can brush the still warm cake with some golden syrup if you like. Top with the orange zest if using.
• Serve cold or warm with custard, ice cream or whipped cream.

GOLDEN SYRUP CAKE

Steps:

• Pre-heat your oven to 160°c (140°c for a fan-assisted oven) and grease & line a 2lb loaf tin with grease-proof paper.
• Place the butter, syrup and sugars into a medium pan and heat gently until the ingredients are just melted together, stirring occasionally. Once melted together, set aside and allow to cool for at least 10 minutes.
• In a small bowl/jug, beat the milk and egg together. Set aside.
• In a large bowl, sift the flour. Add the egg/milk mixture and the cooled syrup mixture and beat until combined and you have a lump free batter.
• Pour the mixture into your pre-lined loaf tin.
• Bake in your pre-heated oven for around 1 hour until golden on top and a skewer inserted comes out clean.
• Leave to cool for 10 minutes before poking the cake all over with a skewer and spreading 2 tablespoons of golden syrup over the top.
• Allow to cool completely before serving. For best results, leave the cake in the greaseproof lining & add a piece of extra greaseproof paper to the top, before wrapping in tin foil for a few days before serving. This will give a deeper flavour to the cake.

GOLDEN SYRUP CAKE

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

SUPER SIMPLE GOLDEN SYRUP CAKE RECIPE

Steps:

• Melt the butter, sugar, and syrup gently on the stove, stirring it together. Set aside to cool.
• Beat the milk and egg together.
• Sift the flour into a large bowl.
• Add the milk and egg and the butter mixture (taking care it's not too hot so the milk and egg don't curdle) and mix it all together.
• Bake for one hour at 180C (160 for a fan oven). Check after 45 minutes as soon ovens cook faster than others!
• If you want you can poke holes in the top with a skewer after you remove from the oven and drizzle some more golden syrup over the top.

GOLDEN CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

STEAMED GOLDEN SYRUP SPONGECAKE

Steps:

• Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan.
• Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure.
• Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup.
• *Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.

MARY BERRY'S MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 8 inch cake tin.
• Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
• Pre-heat the oven to 325.
• Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
• Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface.
• Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
• Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
• Decorate the top with the shredded orange zest.
• Store in the refrigerator.