This Gluten Free Golden Syrup Cake is sweet, squidgy and syrupy all at the same time. This cake keeps well, in fact it gets more syrupy as the days go by when wrapped in cling film, and is also perfect for freezing.
You could even kick thing up a notch by using treacle to lighten the flavour, use a mixture of both, or just treacle for a richer version.
This wonderful nostalgic treat is sure to become a firm family favourite. Delicious served with warm custard or ice cream.
Love cakes with a rich tasty goodness then you should defiantly try my Gluten Free Lemon Madeira Cake
- 150g/5oz Gluten free self raising flour
- 150g/5oz Caster Sugar
- 150g/5oz Margarine at room temperature
- 3 eggs
- 100g/4oz Lyles Golden Syrup, plus 3tbsp to drizzle
- Preheat the oven to 160*C/325*F/Gas 3.
- Grease a 8in cake tin and line it with baking parchment.
- Place the sugar and margarine in a mixing bowl and mix until light and fluffy.
- Add the eggs and the golden syrup and mix well.
- Fold in the flour until smooth and creamy.
- Spoon into the tin and bake for 30-40 minutes until golden and a skewer inserted into the center comes out clean. Cool in tin for 10 minutes.
- Meanwhile, heat the remaining golden syrup in a small pan until very runny.
- Make holes all over the top of the cake with a skewer or a cocktail stick and pour over the syrup.
- Leave the cake to cool completely in the tin, then turn out.