Mary Berry Golden Syrup Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
100 g unsalted butter or margarine
02 -
50 g caster sugar
03 -
50 g soft brown sugar
04 -
200 g golden syrup
05 -
200 g self-raising flour
06 -
1 free-range egg
07 -
150 ml whole milk
→ Finishing Touch
08 -
2 tablespoons golden syrup
# Instructions:
01 -
Preheat oven to 160°C (140°C fan). Grease and fully line a 900 g (2 lb) loaf tin with parchment.
02 -
Place butter, both sugars, and 200 g golden syrup in a saucepan over gentle heat. Stir until melted and combined, then set aside to cool for 10 minutes.
03 -
In a separate bowl, whisk the egg with the milk until well blended.
04 -
Sift the self-raising flour into a large mixing bowl. Add the cooled syrup mixture and the egg-milk mixture. Stir thoroughly until the batter is smooth and free of lumps.
05 -
Pour the batter into the prepared loaf tin. Bake on the centre shelf for 50–60 minutes until golden and a skewer inserted comes out clean.
06 -
Cool the cake in the tin for 10 minutes, then drizzle 2 tablespoons golden syrup over the surface. Cool completely on a wire rack before slicing. For optimal flavour and texture, wrap in parchment and store for 1–2 days before serving.
# Notes:
01 -
Allowing the cake to rest improves moisture and enhances the golden syrup flavour.