Yummy syrup cakes
Pineapple & Ginger Syrup Cake SERVES 8 PREPARATION 15 MINUTES COOKING 40 MINUTES
125g butter, softened 1 cup caster sugar 1 teaspoon vanilla extract 2 eggs 2 cups self-raising flour 1 cup milk pineapple pieces and micro
mint leaves to garnish PINEAPPLE & GINGER SYRUP ½ medium pineapple, peeled,
cored, thinly sliced 1 cup water ¾ cup ginger marmalade ½ cup caster sugar
1. Preheat oven to moderate, 180°C. Lightly grease and line an 18cm round cake pan.
2. In a bowl, using an electric
mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.
3. Fold in flour alternately with milk, beginning and ending with flour. Pour mixture into pan. Bake for 35-40 minutes until cooked when tested.
4. Turn hot cake onto a wire rack over a tray – the tray will catch excess syrup.
5. PINEAPPLE & GINGER SYRUP. Place pineapple in a saucepan with water, marmalade and sugar. Stir on medium until sugar dissolves. Increase heat to high. Boil for 15 minutes until reduced and syrupy.
6. Pour over warm syrup while cake is hot. Serve topped with pineapple pieces and micro mint leaves.
Lime & Passionfruit Syrup Cake SERVES 10 PREPARATION 10 MINUTES COOKING 25 MINUTES
185g butter, softened ¾ cup caster sugar 3 eggs 1 teaspoon lime zest, finely
grated, plus extra to serve 1¼ cups self-raising flour 2 tablespoons water SYRUP ½ cup caster sugar juice of 4 limes pulp of 4 passionfruit
1. Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper.
2. In a bowl, using an electric mixer, cream butter and sugar together until creamy.
3. Add eggs, one at a time, beating well after each addition. Mix in zest.
Morning tea has never tasted so good!
Lightly fold in flour with water until combined. Spoon mixture into pan, smoothing the top. Bake for 20-25 minutes until golden and cooked when tested. Cool in pan for 5 minutes.
SYRUP. Stir sugar and lime juice on low until sugar has dissolved. Boil, without stirring, until light golden and syrupy. Remove syrup from heat and stir through passionfruit pulp.
Spoon syrup over warm cake. Allow cake to cool. Sprinkle with zested lime rind to serve.
Coffee Syrup Cakes SERVES 6 PREPARATION 15 MINUTES COOKING 30 MINUTES
185g butter, softened ¾ cup caster sugar 3 eggs 11/ cups self-raising flour 2 2 tablespoons milk whipped cream, coffee beans
to serve COFFEE SYRUP 1 cup water
2 / cup caster sugar 3 2 cups strong black coffee 2 tablespoons rum
1. Preheat oven to moderate, 180°C. Lightly grease and line 6 x 1-cup ovenproof moulds.
2. In a bowl, using an electric mixer, cream butter and sugar together until creamy.
3. Add eggs, one at a time, beating well after each addition. Fold in flour with milk until combined. Spoon mixture into moulds. Arrange on an oven tray.
4. Bake for 20-25 minutes until cooked when tested. Cool in moulds for 5 minutes before turning out onto a wire rack to cool.
5. COFFEE SYRUP. In a medium saucepan, stir combined water and sugar on low until sugar dissolves. Increase heat to high and boil for 3 minutes. Remove from heat, then stir in coffee and rum. Set aside to cool.
6. Return cakes to moulds and pour over half the syrup. Chill until ready to serve. Turn out onto serving plates.
7. Drizzle with extra syrup, then top with whipped cream and coffee beans.