This cake is yum. I mean really yum. And so quick to make. Pretty much anyone who eats it wants the recipe. It’s adapted from an old Women’s Weekly recipe, and as we all know the women’s Weekly kitchen really knows its way around a cake. I generally top it with caramel icing made with icing sugar, a little warm water and a spoonful of golden syrup to carry through with the caramely flavour, or if you have caramel topping in the house you could use that in the icing instead of the syrup. The recipe says to top with chocolate icing, which would probably be pretty delicious as well.
185 g butter (it beats in better if it’s room temperature or slightly warmed in the microwave)
3/4 cup firmly packed brown sugar
1/3 cup golden syrup
1 1/2 cups self raising flour
1/2 cup plain flour
3/4 cup milk
1. Grease a round cake tin, and preheat the oven to moderate/ 180 degrees C.
2. Place the butter and sugar in a bowl and beat with electric beaters until light and fluffy. Add the eggs, then the milk and syrup and then just give the flour a quick mix at the end.
3. Pour into the tin and bake for about 45 minutes, or until golden brown and the cake is starting to pull away from the edges of the tin.
4. Once the cake is cooled, you can do whatever you like with it. As I said above I usually top it with caramel icing. For the cake in the picture I’ve split it in half, filled it with cream, topped with caramel icing then decorated with chocolate curls.