Precious reader....You know I love ya, right?....
If there's only one item that you ever, ever think of making from this blog, please, pleeeease let it be this River Cottage golden syrup cake.
Pretty please.
Pretty please with a cherry on the top?
Seriously, it has become my new bezzie mate!
Imagine a cross between an English 'treacle' tart (which incidentally is made with golden syrup anyway) and a steamed syrup sponge pudding, but without the palaver of making pastry or steaming for hours...
and you end up with this cake.
Fragrant, delicious, moist...I could go on and on and on....but here's the recipe instead.
Oh and if you don't have the River Cottage Handbook - Cakes, yet, please make it your next cookbook purchase. It's a lovely book, small, but perfectly formed, with lots of colour photographs of the finished cakes, easy to understand instructions.
In short - A must have.
River Cottage Golden Syrup Cake
250g golden syrup
100g butter
150g self-raising flour
half a tsp. bicarb
half a tsp fine sea salt
50g fresh white breadcrumbs
finely grated zest of half a lemon
1 egg
150ml plain yoghurt
1 ltr loaf tin, lightly greased and lined.
Preheat the oven to 180deg. C. (160deg. C Fan oven)
Melt 200g of the golden syrup along with the butter in a saucepan, put to one side to cool down.
Sift the flour, bicarb and salt into a mixing bowl (I used my Kitchen Aid mixer) add the breadcrumbs and the lemon zest.
I veered off course here a little, because believe it or not, I had no fresh lemon at home, but I did have a bitter orange spoon sweet, in a container in the fridge.
Needs must, so I used that instead!
In another bowl beat together the egg and yoghurt, then add to the other ingredients, along with the syrup and butter.
Beat until smooth and glossy.
Pour the mixture into the tin and bake for 40 minutes until golden.
Just before the cake is ready, mix the final 50g of syrup with a tablespoon of just boiled water.
Take the cake out of the oven, prick all over with a skewer and pour the golden syrup over it.
Leave the cake to cool in the tin before turning it out.
Sit back and wait for the compliments to roll in.
They will, trust me.
Recipe adapted from River Cottage Handbook No.8 - Cakes. By Pam Corbin.
Posts
Anna this cake looks so delicious! I am going to do as you say and bake it asap, I like to do as I'm told ;-)
ReplyDeleteI've ordered the book and can't wait for it to arrive :-) x
It looks fantastic!Thanks for sharing,dear Anna!Πολλά φιλιά!
ReplyDeleteThis looks amazing! I bet the yoghurt gives it a great texture too.
ReplyDeleteFantastic cake. I LOVE golden syrup. I've marked the recipe and I'll be sure to give this a try. I cannot wait!
ReplyDeleteNickki, lol, I hope I wasnt tooo bossy!! I'm glad you ordered the book.
ReplyDeleteLenia, filakia right back at you! :-) xx
Lauren, I'm sure you're right about the yoghurt! It would have kept for days I'm sure if it had lasted long enough!
Michael, I'm sure you'll love it! I can't see a single negative thing about this cake. It's awesome!
Well since you asked so nicely, I really have got to make this. Actually, the thought of the syrup sponge pudding crossed with a treacle tart would persuade me anyway.
ReplyDeleteThis looks really lovely, i will keep it in mind as i love golden syrup
ReplyDeleteThis does look fabulous I have to say! :O Even the mere idea of it makes me swoon :)
ReplyDeleteThis looks delicious, Anna, I will give it a try soon :)
ReplyDeleteHa ha Phil! So politeness got me everywhere eh?
ReplyDeleteDo please let me know if you enjoy it as much as me!
Muppy, Lorraine and MrsKT, I don't think you'd be disappointed.
ReplyDeleteI'm definitely ordering this book! This cake looks and sounds amazing.
ReplyDeleteMaria
x
Wow! This cake looks delicious! I have to try it:)
ReplyDeleteI'm so intrigued by all the "thumbs up" comments, I just have to try it Anna! Thanks for the recipe! XO
ReplyDeleteGone right up to the top of the "to bake" list!!!
ReplyDelete*sigh*
ReplyDeleteAnna, that's just not fair!! I'm ithe process of making the RC Bounty Bar cake you blogged the other day and now I find this...
*sigh again*
I guess I'll have to make this one next... Such a hardship!!
:-) xx
Mmmm, how scrumptious...I feel like I can smell the syrup and butter...oh my mouth is watering now! :)
ReplyDeleteWould love to have a sliver!!!
Tammy♥
You know I really like that it starts with *250G* of golden syrup! What a winner:) I'm expected to bake a couple of things for an upcoming school event - think this one might just make an appearance:P Thanks Anna!
ReplyDeleteIt looks so moist! I'm going to have to try it soon. It's calling my name......Mika.....make me.......
ReplyDeleteThanks for the recipe!
Ooooh I might just have to make it !
ReplyDeleteOooh that sounds a little like heaven! Love golden syrup, will be definitely making this one!
ReplyDeleteThis cake looks like something right up my alley! I have a question, though, Anna. What exactly is golden syrup? Love the way you placed the paper in the loaf pan too... duh! I have never figured out how to line a loaf pan and now I know because of your photo!
ReplyDeleteI love all of the River Cottage handbooks - so good and the recipes have never failed me. Now I really want to make this cake...
ReplyDeleteI'll be definitely making this. My family love golden syrup and best of all I have a big pot of yoghurt that needs using up! This must be fate!
ReplyDeleteomg this is amazing! My son said this is the best syrup cake I've tasted and I think we should hide it from Dad! My husband often gets the munchies and the kid's treats often disappear!! This is definitely a keeper and will be made time and time again.
ReplyDeleteFantastic!!
ReplyDeleteThanks everyone for all these positive comments!!
Susan, golden syrup is much like the American corn syrup, but golden in colour and in my opinion much tastier!