Regular readers will know that while I love baking I don’t have an overly sweet tooth. Put a mud cake or cupcake in front of me and the response is usually, meh. Place a cheese board within a 5 kilometre radius of me and watch me run and attack it.
The cake I will always eat is a syrup cake. I know – they are usually pumped full of sugar which contradicts everything I just said. What I love about them is their moistness. Part of this is due to the fact that most syrup cakes are made with semolina, almond meal or polenta, which keeps cake soft. But drenching a hot cake in hot flavoured sugar water also goes a long way in ensuring a cake stays beautifully fresh and soft.
And as is often the way, every time I make a syrup cake and offer it to the Hungry Dad he reminds me of how much he doesn’t like syrup cake – in a nice way but still #grrrrr Continue reading
the hungry mum 