Caramel syrup cake

I am team caramel through and through. Even as a kid, on that rare occasion that I was allowed to get a milkshake at the milkbar (with the words ‘share it with your brother’ ringing in my ears) I chose caramel.

Maybe its genetic, maybe its because I adore caramel, but my gals love caramel, too. I cannot recall a time when Miss 10 ever chose chocolate icecream or milkshake over caramel.

Mmmm, caramel… excuse me while I go and grab a spoonful of my home-made dulce de leche. If you want to make it yourself, it is crazy easy, just check out this link: https://thehungrymum.com/2016/05/01/dulce-de-leche-chocolate-cake/

This caramel cake with syrup isn’t as sweet as dulce de leche but it still has that gorgeous caramel taste.

Syrup cakes are incredibly simple to make and taste like heaven. Soaking a warm cake in a shower of warm sugar-based syrup surely must be one of the most pleasurable ways of enjoying life.

Feel free to use the syrup with any of your favourite butter cake recipes, I think it would be wonderful with a simple vanilla cake.

GATHER:

125 gram butter, diced, at room temp

1/3 cup brown sugar

1/4 cup golden syrup

2 eggs

1 1/2 cups self-raising flour

1/2 cup almond meal

1/2 cup milk

FOR THE SYRUP

3 Earl Grey teabags

¾ cup caster sugar

LET’S GET TO IT:

Preheat oven to 170C, grease and line a 20cm round cake tin with non-stick baking paper.

Beat butter, sugar and golden syrup in the bowl of an electric mixer on medium speed until pale and creamy.

Scrape down sides of the bowl with a spatula then beat in eggs, one at a time and scrape down sides with beaters off.

Fold in flour, almond meal and milk until just combined.

Pour into pan and bake for 35-40 minutes.

Allow cake to cool for 10 minutes then remove from tin and place on a wire rack with a large plate underneath.

Stab small holes over the top of the cake with a skewer and tip over half the warm syrup.

You can either serve the cake with the remainder of syrup in a small jug or pour the rest over when cake is cold.

While baking make syrup: Infuse the tea bags in 1 cup boiling water for 5 minutes then throw away the tea bags. Tip the tea and sugar into a small pan and warm over a low heat until the sugar dissolves then boil for five minutes until syrup becomes thick.

Tags: bake, baking, cake, cooking, dessert, fast, from scratch, recipe, sugar, sweet