Growing up with allergies, my brother, Caleb, and I would often feel left out as we sat at a birthday party whilst all the other children stuffed their faces with cake and we were left with a measly mini bag of Haribos.
My gran took it upon herself to create a delicious cake so that we could experience the tastes of childhood and make sure that we weren’t without a cake on our own birthdays.
Her invention has stayed with us into adulthood and not only was the cake amazing but the memories we have of baking this recipe with her are some of the best in my whole life.
You can read the recipe below, and of course, I’m not jealous at all that it wasn’t named after me!
Prep time: 10 minutes
Cooking time: 25 minutes
Difficulty: 1/5
Ingredients
- 225g self-raising flour
- 115g caster sugar
- 55g margarine
- 115g golden syrup
- 200ml milk
Method
Grease 2 x 7″ cake tins.
Warm the syrup and milk together slowly in a saucepan, just a little for the syrup to melt. Allow to cool.
Sieve flour and sugar into a bowl and rub in margarine to form breadcrumbs.
Stir in the syrup and milk mixture and beat together.
Pour into greased tins and bake for about 25 minutes.
Once cool, remove from tins and sandwich together with your chosen filling, either butter icing or jam, or both.
Top with either butter icing or glaze icing.
Quick Tips
Do not boil the milk and syrup mixture, it will just curdle.
Grease the tins very well to make removing the cakes super easy.
Don’t worry too much about the presentation of the cake, the taste is all that matters!
Featured image credit: Anya Diggines
