Trust me, once you try Lyle’s golden syrup, you’ll never go back to the stuff in the squeezy bottle, it’s amazing; sort of deeper and darker and more treacly in flavour.  If you’re not into golden syrup though (but honestly why?), then you could always make this a honey cake or maple syrup cake, those would be good too.

And yes we’re Aussie, not British, but golden syrup is a bit of an institution here so I think it’s appropriate.

Baking with so much sugary syrup is tricky; this cake goes a very dark golden and sank in the middle just a bit when it came out of the oven (I opened the door and checked the cake a bit too soon and also, in retrospect, using a light coloured tin would be better).  But the flavour and texture is so wonderful (dark, sweet and soft, a bit like gingerbread) and anyway, I just piled over some icing to hide the not-so-perfect top.

Recipe for Australia Day golden syrup cake:

2 cups cake flour
1/4 cup plain flour
2 tspns baking powder
1 tspn bicarbonate of soda
1/2 tspn mixed spice
1/2 tspn ground ginger
A couple of grinds of sea salt
115g unsalted butter, softened at room temperature
1/2 cup raw caster sugar
2 large eggs, at room temperature
1 tspn vanilla extract
1 cup Lyle’s golden syrup
1/2 cup buttermilk, at room temperature

Golden syrup glaze:
2 cups icing sugar, sifted
2 x 20ml tblspns unsalted butter, at room temperature
2 x 15ml tblspns Lyle’s golden syrup
1/2 tspn vanilla extract

Find a 20cm round, deep sided cake tin, preferably light coloured (I used one with a removable base).  Grease with butter and line base with baking paper, making sure it comes up the side just a bit.

Preheat oven to 180C (unless you’re using a dark, non-stick pan, then preheat to 175C).

Sift flours, raising agents, spices and salt into a medium sized bowl.

Add butter to a large mixing bowl; use electric mixer on medium speed to beat butter for 30 seconds then add sugar and continue beating for 2 minutes, or until light and fluffy.  Add eggs one at a time and beat briefly on low speed just until combined, then add in golden syrup and vanilla and beat on low speed just until combined (don’t over-beat).

Add in flour and buttermilk in 3 batches starting with the flour, using a wooden spoon to fold in gently between each addition.

Pour batter into prepared tin, level the top and bake for 40-45 minutes or until top is firm and a skewer inserted into the middle comes out clean.

Cool in tin for 8-10 minutes, run a butter knife around the sides then remove onto cooling rack to cool for 30-60 minutes before icing while it’s still a bit warm.

Glaze:
Add ingredients to a mixing bowl and use wooden spoon to mix briskly until smooth and of drizzling consistency.

Serves: 10-12

Note: Cake keeps well in an airtight container at room temperature for up to 3 days