Golden Syrup Cake Food

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:

• 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.

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.