Sticky syrup cake – new updated recipe

Here is an updated version of my sticky syrup cake, my version of the one you find in any corner shop or supermarket. It’s a comforting, nostalgic kind of cake that is as perfect for a tea time treat as it is with a good glug of custard for a warming pudding. I first published this recipe in 2015 and it’s been on repeat ever since. It’s our go to for holidays as it travels well and if anything improves with flavour if wrapped well and left to sit for a couple of days. That recipe was great in itself, I’ve just added a few tweaks to give an even better texture and to make the cake last even better.

Here’s my write up from 2015 – it could almost have been written yesterday! ‘I make a lot of cakes but I often give them away and rarely hanker after them myself. I certainly like a slice now and then but I don’t crave cake like some people do. However, over the weekend, I had a hankering for a sticky, syrupy, gooey cake – I think partly because we’ve returned from a super hot and sunny holiday in Corsica to a chilly, wet and miserable UK, I just really needed some warming comfort food! There is a recipe already on my blog for a golden syrup cake which is pretty yummy, but it wasn’t what I was after – it had to be sticky and syrupy at the same time.’

This may be the ultimate bear hug of a comforting cake, and you may think it more suitable for cold crisp days, but as isn’t iced it travels extremely well, in fact the flavour improves if it warms a little, making it perfect for summer picnics too.

Sticky Golden Syrup Cake

lucylox

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course cake

Servings 8

Ingredients

  

• 100 ml sunflower oil
• 160 ml dairy-free milk
• 1 tsp lemon juice or white vinegar
• 200 g self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 pinch salt
• 1 tbsp custard powder or cornflour
• 50 g soft brown sugar
• 50 ml golden syrup
• 3 tbsp golden syrup to drizzle

Instructions

 

• Preheat the oven to 180℃. Line a 2lb loaf tin
• Combine the milk, oil and lemon juice and set aside
• In a large bowl, mix together the flour, bicarbonate of soda, custard powder and salt. Stir in the sugar.
• Pour the wet ingredients into the dry and stir to form a nice smooth batter. Stir in the golden syrup
• Pour into the lined loaf tin and bake for 25-30 minutes until risen, golden and a knife comes out clean
• As soon as it comes out of the oven, drizzle over the additional golden syrup and let it soak into the sponge