Syrup Cake
Indulge in the rich, buttery flavors of this Syrup Cake, a beautifully moist and spiced treat that's perfect for any occasion. Infused with golden syrup and a hint of ground ginger, this classic bake offers a delightful balance of sweetness and warmth in every bite. The recipe features simple pantry staples like all-purpose flour and light brown sugar, while the generous drizzle of golden syrup in both the batter and as an optional topping adds a luscious caramel-like depth. Easy to prepare in just 15 minutes, this cake bakes to golden perfection in under an hour, making it an effortless crowd-pleaser. Serve it solo with a warm cup of tea or elevate with a dollop of whipped cream for a comforting dessert. Perfectly fluffy and delicately spiced—Syrup Cake is an irresistible bake you'll return to time and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 125 grams unsalted butter
- 200 ml golden syrup
- 100 grams light brown sugar
- 150 ml whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 50 ml water
Instructions
Preheat your oven to 160°C (320°F). Grease and line a 20cm (8-inch) square cake tin with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and ground ginger. Set aside.
In a medium saucepan, melt the butter, golden syrup, and light brown sugar over low heat, stirring continuously until smooth and combined. Remove the saucepan from the heat and let the mixture cool slightly.
In a separate small bowl, whisk together the whole milk, egg, and vanilla extract until well blended.
Pour the milk mixture into the cooled syrup mixture and stir to combine.
Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter. Avoid overmixing.
Add 50ml of water to loosen the batter slightly if needed. The final mixture should have a pourable consistency.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Drizzle additional golden syrup over the cooled cake for extra sweetness and shine before serving.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 477.5 g | 174% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 281.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
