GOLDEN SYRUP CAKE
An easy Golden Syrup Cake recipe that's super easy and unbelievably delicious! Serve cold or warm with custard or ice cream.
Provided by Lucy Parissi | Supergolden Bakes
Categories Cake
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327 kcal, Carbohydrate 54 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 71 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
SUPER SIMPLE GOLDEN SYRUP CAKE RECIPE
This Golden Syrup cake recipe is so delicious and SO easy! We settled on this version of a Golden Syrup Cake because of the delicious caramel flavour it has that just keeps you going back for more.
Provided by Phil & Sonja
Categories Recipes
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GOLDEN SYRUP CAKE
A rich, moist cake drenched with the wonderful flavour of golden syrup
Provided by rhudson
Time 1h
Yield Serves 16
Number Of Ingredients 8
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 MOIST GINGER CAKE
Everyone that tries this, asks for the recipe! Keeps amazing well and freezes well too! I often makes several at a time and freeze for school/work lunches. This is probably our families favourite cake. This recipe is an one, not sure where it came from. Enjoy!
Provided by Sandi - QLD Austral
Categories Breads
Time 1h
Yield 2 loaves, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and golden syrup, set aside.
- Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
- Add eggs and milk. Beat well.
- Add melted butter and syrup and mix well to combine.
- Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
- Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
- Allow to cool in the tins for 10 mins before removing.
Nutrition Facts : Calories 321.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 60.4, Sodium 204.3, Carbohydrate 55.7, Fiber 0.7, Sugar 24.4, Protein 4
STEAMED GOLDEN SYRUP SPONGECAKE
Yield Makes 6 to 8 servings
Number Of Ingredients 8
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.
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