Golden Syrup Cake with No-churn Ripple Ice Cream

Golden Syrup Cake B

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

Serves 12-16

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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.


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