I could not resist making this cake a few weeks ago now – it was taken from the Australian Womens Weekly August 2012 and the recipe was by Michelle Cranston that gorgeous food stylist from Marie Clair and Donna Hay days
I decided to make babycakes for better sharing
250g unsalted butter, chopped
1 cup (350gm) golden syrup
1 cup (150g) plain flour
2/3 cup (100g) self-raising flour
1/2 cup (50g) cocoa powder
1/2 cup (110g) caster sugar
2/3 cup (160ml) milk
2 eggs beaten lightly
100g butter, chopped
2/3cup (150g) firmly packed brown sugar
1/2 cup (175gm) golden syrup
1/2 cup cream
Preheat oven to 160°C/140°C fan-forced. Grease deep 20cm ring pan and line base and side with baking paper.
Place butter and syrup in small saucepan, stir over low heat until butter is melted
Remove from heat and cool for 10 mins
Sift dry ingredients into large bowl. Add milk and eggs; stir until ingredients are combined.
Gradually add the butter mixture, stirring until smooth.
Pour mixture into pan;
Bake about 1 hour and 20 minutes or until skewer comes out clean. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
Meanwhile, make caramel icing. Drizzle warm icing over cake.
Place all ingredients in a medium saucepan and stir over medium heat until butter has melted
Bring to the boil, reduce heat , simmer, uncovered for 3 minutes.
Remove from heat, cool until the icing has thickened
Michelle Cranston AWW