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Golden Syrup Cake with Caramel Topping

Golden Syrup Cake with Caramel Topping

Golden Syrup Cake with Caramel Topping
Recipe by Siphokazi Mdlankomo

Makes: 14–16 squares
Preparation: 15 minutes
Cooking: 40 minutes


¾ cup butter

¾ cup golden syrup
¼ cup brown sugar
2 large eggs, beaten
¼ cup milk
2 cups flour
1 tbsp baking powder
Caramel Topping
½ cup double cream

⅓ cup Caramel Treat


Preheat the oven to 180 °C. Grease and line a 23-cm square cake tin. In a saucepan, gently heat the butter, golden syrup and sugar until the sugar has dissolved.

Set aside to cool. Once cooled, whisk in the eggs and milk, sift in the flour and baking powder, and mix until well combined and smooth. Pour the batter into the prepared tin and smooth the surface.

Bake for 30–35 minutes until it has risen well and is baked golden brown. It needs to be firm to the touch. Leave to cool in the cake tin for 10–15 minutes. Turn out onto a cooling rack. Remove the baking paper and cut into squares.

Caramel Topping
In a large mixing bowl, whisk together the cream and Caramel Treat until soft peaks form. Transfer into a piping bag with a star nozzle and pipe onto the cake squares.

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