vanilla syrup cake

This is a variant of the Gingerbread recipe, and is decidedly Version 1.0 in that it’s both complete and in need of more work… It’s actually a little too sweet, and could perhaps be attempted with less sugar, and possibly with less vanilla, although as it seems that good vanilla extract is the human equivalent of cat-nip, I’d resist all calls to reduce the quantity.

225g Self-raising flour
Pinch of salt
110g Caster sugar
25g Margarine
110g Golden syrup
1 egg
180ml Milk
10ml Vanilla extract

Mix the flour, salt and sugar thoroughly. Warm the margarine and syrup stir together (20 seconds in an 800W microwave). Beat the egg and milk, and add this and the syrup mix to the dry ingredients a little at a time. Once moist, add the vanilla extract and mix thoroughly.

Pour into a greased shallow tin, and bake at 170°C for 50 to 60 minutes (an electric fan assisted oven: vary as required for your setup).

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