A couple of weeks ago, I attempted to make florentines – from the word ‘attempted’, I’m sure you’re not surprised to hear they didn’t go too well. They just wouldn’t set! But the batter tasted amazing, and I thought, why not just make it into a cake 🤷🏼‍♀️

This is a great one bowl to wash up cake to make, with a rich taste from the golden syrup & muscovado sugar. In the winter, cinnamon and nutmeg would be a great addition! Feel free to change up the toppings and comment what you come up with!

Ingredients:

  • 225g unsalted butter
  • 225g light muscovado sugar
  • 225g gluten free flour
  • 3tbsp golden syrup
  • 4 eggs
  • 1tsp vanilla essence

Toppings:

  • 3tbsp golden syrup
  • Glacé cherries
  • Crystallised ginger
  • Flaked Almonds
  • Anything else!

Prep Time: 10 minutes      Cooking Time: 60-70 minutes     Total time: 70-80 minutes 

Method

  1. Preheat the oven to gas mark 5, 375F, 190C
  2. Easy as pie – throw all your ingredient except the eggs into a food processor (or use an electric hand whisk) and mix well.
  3. Add one egg at a time and keep mixing.
  4. Pour the mixture into a loaf pan and bake on the middle shelf for around an hour. Keep an eye on the top, if it’s getting too dark, cover it with baking paper.
  5. Cool slightly then transfer to a wire rack. Drizzle with the golden syrup and add your toppings.