Friday 13 January 2017

Golden Syrup Upside-Down Cake.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Most important question first: did it snow?
We had been promised snow yesterday but nothing turned up until late last night.
This morning, we woke to a white layer that had already started to melt. It's left behind plenty of slush and cold wind.
When the weather is this cold, only a hot pudding will do. And for me, that usually means a golden syrup upside-down cake.

It's basically this cake but without any fruit. Because I don't know about you but the best part of those upside-down cakes is the golden syrup on the bottom. The way it melts, caramelizes and flavours the sponge is the best.

Speaking of sponge, this one is one of the best that I know of. It uses the all-in-one method which means you throw all the ingredients into a bowl and mix. And, the result is one of the softest cakes ever. If you've had a long week, this, along with plenty of hot custard, is for you.

Golden Syrup Cakes, previously: pineapple upside-down cake

A Simple List of Ingredients:
1. Golden Syrup
2. Margarine
3. Caster Sugar
4. Self-Raising Flour
5. Baking Powder
6. Vanilla Essence
7. Eggs
8. Milk

Bismillah, let's begin!

First, put the oven on to 180C.

Take an 8 inch (20cm) round cake tin. I used this one!

Butter the tin really well. This will make it easier to get the cake out of the tin once baked.

Next, take Golden Syrup.

Squeeze as much Golden Syrup as you like into the tin.

Can we just take a moment to thank the person who decided to put golden syrup into a squeezy bottle? It's so much easier than having to deal with a sticky tin. Can they do the same with treacle too?

Anyway, I squeezed in a good few tablespoons of the syrup. It will be thick but will loosen as it bakes. Set the tin aside until needed.

Next, the cake batter. It's the easiest one ever because we throw everything into a bowl and mix.

Let's start by putting in 112g (4oz) Margarine into a bowl. When I'm making a one-bowl cake batter, I like using margarine/baking spread because it's already soft and mixes in much easier. You can use butter but make sure it has been softened.

Add in 112g (4oz) Caster Sugar.

You could also use granulated or brown sugar.

Next, self-raising flour which in my opinion, makes just as much mess as icing sugar.

Add in 170g (6oz) Self-Raising Flour.

For an extra rise, add in 1/2 teaspoon Baking Powder.

And for the best flavour, add in 1 teaspoon Vanilla Essence.

Crack in 2 large Eggs, preferably at room temperature.

And, that's it! All we do now is mix!

I used my trusty stand mixer with the paddle attachment. You may also use an electric hand mixer or a good old wooden spoon.

Mix everything for a minute or two until smooth and well combined.

Finally, stir in a few tablespoons Milk just to loosen the batter a little. The batter should drop from a spoon.

And, we're done!

I love this batter. It's so easy to put together and always bakes into the softest cake.

Anyway, grab your prepared tin.

And, pour in the batter. Smooth it out a little. It's ok if the syrup oozes up the sides.

Time to bake!

Bake the cake at 180C for 20-25 minutes or until golden.

You'll know it's done when a skewer/toothpick inserted into the centre comes out clean and with no wet batter on it.

This is an upside-down cake so we must turn it out immediately otherwise it'll get stuck in the tin. Run a knife around the edges to loosen.

Put a cake stand or plate on to the tin.

And, in one confidant motion, flip!

Give it a few taps to loosen the cake before lifting off the tin for the big reveal.

And, there we have it. A beautiful golden-syrup cake. You can brush it whilst it's warm with a little more golden syrup, if you wish.

Just the thing for a windy, wet day!

Cut yourself a slice.

And, enjoy with plenty of hot custard.

I love this recipe because of how easy it is to make. If all you want is a simple cake with custard, this is the recipe for you.

Golden Syrup Upside-Down Cake.

Prep Time: About 15 minutes.
Bake Time: About 20-25 minutes.
Serves: Cuts into 8 medium slices.


Golden Syrup, to taste
112g (4oz) Margarine, soft
112g (4oz) Caster Sugar
170g (6oz) Self-Raising Flour
1/2 teaspoon Baking Powder
1 teaspoon Vanilla Essence
2 large Eggs, at room temperature
Milk, as needed

To Serve
Hot Custard

First things first:
Heat the oven to 180C. Butter an 8 inch (20cm) round cake tin.

Syrup time:
Squeeze or pour a good few tablespoons or as much of the golden syrup as you like into the bottom of the buttered cake tin. Don't worry if it seems quite thick. The heat of the oven will melt it once baked. Set aside until needed.

Stir up the batter:
Place all the ingredients except the milk into a bowl. Mix with an electric mixer until smooth. Add a few tablespoons of milk to loosen the batter slightly. It should drop from a spoon.

Time to bake:
Scrape the batter into the tin over the syrup. It doesn't matter if the syrup oozes up the sides. Bake the cake at 180C for 20-25 minutes or until a skewer/toothpick inserted into the centre comes out clean.

Flip the cake:
Once baked, immediately run a knife around the edges. Flip the cake upside-down onto a plate or cake stand.

Slice and enjoy with hot custard.

This Time One Year Ago:

keema curry with green beans + jalapenos.

This Time Two Years Ago:

mini cherry tomato no-pastry quiches.

This Time Three Years Ago:

potato and peas samosa filling.

This Time Four Years Ago:

Keep me in your duas please, and enjoy your golden syrup cake!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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