If you need a recipe to use up the last bottle of golden syrup at the back of your kitchen drawer before its due date, this might be what you are looking for. Adapted from Frugal Feeding, it makes a dense, slightly chewy cake, which is deeply infused with the delicate flavour of Lyle’s Golden Syrup without being overly sweet. If you are still left with some syrup after this cake, you can always put it into good use – for pouring over pancakes and porridge at breakfast or for drizzling over salads and fruit desserts or even for a touch of sweetness in marinades and cocktails – right down to the very last drop of this precious liquid gold.
GOLDEN SYRUP CAKE
125ml golden syrup
25g muscovado sugar
110g unsalted butter
2 eggs, room temperature
200g self-raising flour
50g ground almonds
1-2 tablespoons milk
- Preheat oven to 170oC. Grease a 15cm round baking pan and line the base with parchment paper.
- Melt together golden syrup, muscovado sugar and butter in a heavy-based saucepan over low heat.
- Beat in the eggs, one by one, until well incorporated. Carefully fold in ground almonds and flour.
- Use spatula to fold milk into the batter and spoon mixture into the prepared pan and level its top.
- Bake cake for around 45 minutes or until golden brown and skewer comes out clean from centre.
- Leave to cool for 5 minutes before turning out. Cut into wedges, enjoy with ice cream. Serves 12.
Golden Syrup Cake