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You may have noticed that I post a little less than usual. There are several reasons for this. First of all there was the new blog design which required some adjustments (there will be more). I’m also working on my new book which I’ll be talking about soon! And most importantly: I am working on my workshop project which will allow me to make more recipes on the blog and finally more varied and regular classes. I just signed up for a place that I hope will please a lot and where I could do a lot of culinary experiments! I propose you an easy recipe, quick to prepare. I wanted an ode to sugar and salted butter (without the music). But I also wanted to find the taste of golden syrup, an ingredient that is very easy to find today. This cake is intentionally sweet and rich. With cane sugar and half-salt butter, it has for me a comforting side. You can remove a little sugar, but this is what I wanted: a cake that gives the impression of a caramel transformed into a cake…
Recipe for a 13cm golden cake:
- 70g of cane sugar
- 75g of salted butter
- two good pinches of salt
- 130g of golden syrup
- 130g of flour
- 1/8 teaspoon baking powder (a good tip of a knife)
- 1 egg
I make my cake here in a very small pan because it is quite rich. Feel free to double the proportions for a normal mold.
Place the cane sugar, salted butter, salt and golden syrup in a saucepan over low heat.
Place the cane sugar, salted butter, salt and golden syrup in a saucepan over low heat.
Bring to a boil, then let cool off the heat so that the sugar has time to melt.
Mix the flour and baking powder. Pour in the liquid while stirring.
Add the egg and mix again.
Pour into a pan lined with parchment paper.
Bake for 30 minutes at 170°C. Adapt the cooking to your oven, it should be well browned and not too shaky in the center. The consistency is very amazing and it swells a lot.
To be enjoyed once cooled…
