It’s been quiet round here, hasn’t it?! I haven’t really baked much recently apart from a couple of batches of mince pies and this rather lovely golden syrup loaf cake. But we went to Lisbon at the start of the month, so I’ll probably be making Portuguese custard tarts again some time soon!
Anyway. I saw the recipe for this golden syrup cake on Twitter, when Ruby Tandoh (whose recipe it is) tweeted that she’d made it recently and that it was amazing. I decided to make it on the spot – golden syrup has such a gorgeous flavour, but it’s usually combined with other things like spices and black treacle, so making a cake where it’s the star of the show really appealed to me.
The cake was very easy to make and even baked in the appropriate amount of time (shock, horror)! We immediately had it warm with ice cream as per the picture below, but we found it was just as delicious cold on its own. It really didn’t last that long!
It’s such a simple bake, but all the more tasty for it. I’d really recommend the recipe if you want something easy yet comforting in the colder months, and fancy a change from all the spices and booze of the festive period.
I’m not sure if I’ll be posting again this year, so I’ll take the opportunity to wish you all a very merry Christmas and a happy new year! I’m looking forward to spending the holiday with my husband (!) (yes, it’s still a novelty), reading a lot, baking a bit, and generally relaxing. I hope it’s a good one for you too.