I needed a change from baking something that required mountains of buttercream or gallons of ganache.
A simple syrup cake would do wonderfully when I was craving something warming and sweet of a Sunday afternoon. The beauty of this cake is that you’re encouraged to eat it warm after you’ve poured the hot sugar syrup over it.
If you can get your mouth to NOT water while watching the cake soak up the syrup and become glossy and wonderfully moist then my friend, you deserve a medal.
A cinnamony medal.
Here, have this one.
3/4 cup caster sugar
3/4 cup self raising flour
3 teaspoons ground cinnamon
185g unsalted butter, melted
3/4 cup coarsely chopped walnuts
1 cup caster sugar
3/4 cup water
1. Preheat the oven to 160°C (fan forced) Grease a 23cm square cake pan with melted butter
2. To chop the walnuts i put them in a ramekin and smashed them with the end of a rolling pin
3. Beat eggs in a mixer until thick and creamy
4. Gradually add sugar and beat until dissolved
5. Beat in the sifted flour and cinnamon
6. In two batches, beat in the butter
7. Stir in the walnuts
8. Pour the mixture into your prepared pan and bake for around 30 minutes
9. Stand in the pan for 5 minutes once you remove it from the oven before turning it onto a wire rack
10. To make the sugar syrup, stir the sugar and water in a small saucepan over heat without boiling until the sugar dissolves
11. Bring it to the boil, then reduce heat and simmer for 5 minutes uncovered
12. Pour the hot syrup over the cake. Serve warm or cold