The Optimist’s Cake - Golden Syrup Sponge
A rich, juicy sponge, reminding you of syrup pudding and the best school dinners. Golden syrup lifts the mood, you can’t help feeling cheerful. This is a recipe from Pam Corbin in the River Cottage Handbook # 8. Cakes, and another infallible standby for when you need a straightforward cake, oozing with goodness, of which a little goes a long way.
Perfect for school lunch boxes, afternoon tea and taking round to neighbours. It would be a good cake to make if you are selling your house as it fills the kitchen with a welcoming sugary friendly smell which is pretty much irresistible.
The theme this week at the Seniors Lunch Club was “Looking after your own Mental Health” as we’ve had a few people saying they feel down, flat, unmotivated recently. It’s a natural and healthy reaction to the year we’ve had, but we thought we’d swop tips for boosting our natural resilience. These are some of the ideas our fabulous bunch came up with:
Serves 8 Timings: 1 hour
Preheat your oven to 180°C and put the 200g of the syrup and the butter in a little pan over medium heat to melt and mix. Grease and line a 1 litre loaf tin. Sieve the flour and bicarb into the mixer bowl and add the breadcrumbs and lemon zest. Remove the pan from the heat and let the butter/syrup mixture cool a little. Resist dipping your finger in. (I can’t).
Mix the egg and the yoghurt, and beating on a low speed, mix into the flour. Then add the syrup/butter mix and whisk until you get a glossy liquid batter.
Spoon the batter into the cake tin and bake for 40 – 50 minutes until brown on top and a skewer comes out clean.
Mix the remaining syrup, a little water and the lemon juice in a small pan and warm through. Add 2 tablespoons of caster sugar but don’t mix.
When the cake comes out of the oven, leave it in the tin and prick with a skewer through the cake but not right to the bottom. Make quite a few of these holes.
Spoon the warm syrup/juice mixture over the cake, giving it time to dribble into the holes and moisten the cake. The caster sugar will stay on the top and give it a subtle crunch.
Leave the cake to cool in the tin, then remove from the tin and wrap in foil. It will keep 4-5 days, if you can stop yourself from eating it all in one go.
Some Changes - April 2022
Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.