GOLDEN SYRUP BUNDT CAKE

Long weekend in Italia implies coming back to sunny (!!!) London with a tummy full of vegan piadina, a slightly lighter weight on my chest and a head full of ideas. It would be nice to sleep at night sometimes however dreams of cakes and biscuits and things made with buckwheat and sugar sprinkles and lupin flour (yes, flour shopping, yes) and clouds and kittens and seaweed do make me all excited and creative (oooh, creative). So whilst my to-do list of cakes grows and grows and the space in my flour cupboard (!) worryingly diminishes, here’s a recipe for the sweetest moistest cake you’ll ever taste, prepared and baked kind of as soon as I stepped out the plane this morning. It shouts ENGLAND all around because of the golden syrup, but oh well, it could be worse. It could be raining.

GOLDEN SYRUP BUNDT CAKE

Adapted from Ms Cupcake - Golden syrup cupcakes

200ml (3/4 cup + 1 tablespoon) soya milk

1 tablespoon + 1 teaspoon cider vinegar

200g (1 ¾ cups) self-raising flour

160g (2/3 cup) sugar

¼ teaspoon baking powder

¼ teaspoon bicarbonate of soda

¼ teaspoon salt

80ml (1/3 cup) sunflower oil or other flavourless oil

40ml (3 tablespoons + 2 teaspoons) golden syrup

1 tablespoon vanilla extract

60ml (1/4 cup) golden syrup

Glaze:

60g (1/2 cup) icing sugar

2 tablespoons golden syrup

1 teaspoon soya milk or other non-dairy milk

½ teaspoon vanilla extract

Preheat the oven to 160°C (320°F) and lightly grease a Bundt pan. In a mixing bowl, combine soya milk and cider vinegar and set aside for a few minutes for the mixture to curdle. In a large bowl, mix together flour, sugar, baking powder, bicarbonate of soda and salt. In a separate bowl, combine oil, the first 40ml of golden syrup and vanilla extract. Pour the wet ingredients into the dry and quickly mix everything together with a spoon until just combined. Pour the batter into the prepared tin and bake for 30 minutes or until a toothpick inserted into the cake comes out clean. As soon as you take the cake out of the oven, prick the surface of the cake with a skewer or fork, then pour the remaining 60ml of golden syrup all over. Place the tin on a rack and leave to cool.
Once cool, make the glaze – mix icing sugar, golden syrup, milk and vanilla extract and pour over the cake. Go crazy with decorations or just leave to set then take to your picnic in the sun and devour.