Golden Syrup Slice / Cakes
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Serves
| 20 |
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Prep time
| 15 minutes |
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Cook time
| 45 minutes |
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Total time
| 1 hour |
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Allergy / Intolerance
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Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
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Suitable for
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Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
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Meal type
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Dessert, Sweet Things
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Misc
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Child Friendly, Pre-preparable, Serve Cold, Serve Warm
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Occasion
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Casual Party, Picnic, Special Occasions
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From book
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Friendly Food
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Delicious, sticky, golden syrup cakes or slice.
Ingredients
- Canola oil spray
- 3 cups plain white flour (or rice flour)
- 1 1/2 teaspoon bicarbonate of soda
- 1 cup golden syrup
- 1/2 cup sunflower oil
- 1 1/2 cup soft brown sugar
- 3/4 cups warm water
For the icing:
(Optional)
- 1 1/2 cup pure icing sugar (sifted)
- 1/2 - 1 teaspoon citric acid (depending on taste)
- Cold water
Directions
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1.
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Preheat the oven to 180°C for the slice or 170°C for the cakes. |
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2.
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To make the slice: spray a cake tin 20 x 20 or 20 x 30 cm, then line with baking paper.
To make the mini cakes: spray 20 metal muffin or cake moulds, or use paper cake pans in silicon trays.
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3.
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Sift the flour and bicarbonate of soda into a large bowl. |
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4.
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Put the golden syrup, oil and sugar into a saucepan. Stir over low heat until the sugar dissolves, about 3 – 4 minutes. Allow to cool. |
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5.
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Add the syrup and warm water to the dry ingredients. Stir until well combined. |
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For the slice:
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6.
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Pour into the prepared tin and bake for 45 minutes or until golden. Allow to cool in the tin for 5 minutes before turning onto a wire rack to cool completely. |  |
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7.
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For the icing, sift the icing sugar into a heat proof bowl. Add the citric acid and enough cold water to make a stiff paste (a very small amount). Place the bowl over a saucepan of simmering water and stir until thin enough to spread. Spread the icing over the cold cake. |
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8.
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Cut into slices once the icing has set. |
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For the cakes:
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9.
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Divide the cake batter evenly between the cake moulds. |
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10.
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Bake for 15 to 25 minutes or until golden, depending on the size of the cakes. The cakes are cooked when a skewer in the centre comes out clean. Allow to cool in the tin for 10 minutes before turning onto a wire rack. |
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11.
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Can be served warm, with custard or ice cream, or cold. |  |
Note
Low Chemical / Failsafe
This cake is very sticky and doesn't work well with silicon cake moulds.
Print recipe
