Despite the ingredients, this cake isn’t ridiculously sweet. Instead it is moist and definitely something I can find solace in. The golden syrup lends its golden hue to the sponge, and the raspberry jam gives a strike of vibrance to the super easy ice cream. Enjoy!
Golden Syrup Cake with No-churn Ripple Ice Cream
for the ice cream
- 600ml double cream
- 150g good-quality lemon curd
- 50g good-quality raspberry jam
for the cake
- 165g unsalted butter, cubed
- 165g light brown soft sugar
- 330g golden syrup
- 1 medium egg and one egg yolk
- 220ml milk
- 330g self-raising flour
Make the ice cream: place the cream and lemon curd in a large bowl and whip until stiff, then transfer to a large air-tight container. Beat the jam in a bowl until smooth then spoon over the whipped cream mixture. Use a knife to carefully ripple the jam through the cream, then freeze for at least six hours or overnight.
Make the cake: preheat the oven to 160°C (150°C fan)/325°F/gas mark 3, and grease a deep (at least 7cm deep) 20cm round tin and line with non-stick baking paper.
In a large saucepan, gently melt the butter, sugar and golden syrup over a medium-low heat, stirring occasionally. Once melted, leave to cool for at least 10 minutes.
Beat the eggs in a jug then mix in the milk. Pour into the cooled syrup mixture and stir until even. Sift in the flour then mix well with a whisk until smooth.
Transfer to the prepared tin, and bake in the preheated oven for 1 hour and 15 minutes until risen, golden and an inserted skewer comes out clean. Leave to cool in the tin for a ten minutes then slice and serve warm with the ice cream.