What a cake this was! Not dense, but not at all crumbly. Not sugar-loaded, but still sweet enough to satisfy a craving. Dunkable. Subtle caramel tones. Slices like a dream. Picnicable. The secret ingredient? The all-British Golden Syrup.
The method is also non-conventional. In summary, golden syrup, butter, and brown sugar are heated until just before boiling point. The cooled, warm mixture is then mixed into the flour, upon which an egg is stirred in. The lot is baked in a parchment lined loaf tin, and you're done. A thin slice of this cake goes a long way, and you absolutely do not need any frosting or fluff.
3/4 cup brown sugar
3/4 cup butter
1/2 tsp salt
1 cup (260g) golden syrup
1 3/4 cup flour
1/4 tsp baking soda
Preheat oven to 350F.
In a saucepan, heat together the brown sugar, butter, salt, and golden syrup until just before boiling, then set aside to cool down a bit.
In a bowl, sift together the flour and baking soda.
Add the warm golden syrup mixture to the flour mixture, then whisk in the eggs to form the cake batter.
Pour the batter into a parchment lined loaf tin and bake for about 60 minutes.
Let cool 5-10 minutes before unmolding and allowing to cool completely.
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