After contemplating our finances, and wondering what we can do to keep our outgoings down, I decided that the cheapest way we can all have our cake and eat it too (literally) would be to make our own treats.
Here’s a gorgeously light and fluffy cake, that takes about 40 minutes from start to finish, and I worked out that it cost about 45p to make.
100g soft brown sugar
200g butter or marg, softened
2 tablespoons solden syrup
200g self-raising flour
- Preheat your oven to 170C (150C for fan assisted).
- Grease your cake tin and line the bottom with a sheet of baking paper, or line your cupcake tray with paper cases.
- Cream together the butter and sugar.
- In a separate bowl, whisk together the eggs, golden syrup and a few drops of vanilla essence, then pour in to the butter-sugar mix.
- Using a large, metal spoon, fold in the flour, a small amount at a time. To ensure a fluffy cake, sprinkle the flour from a height.
- Pour the mix in to your cake tin / paper cases.
- OPTIONAL – Sprinkle a little more soft, brown sugar or coloured sprinkles on the top of the cake(s).
- Place in the preheated oven for approximately half an hour, or until a skewer (or sharp knife) comes out clean.
- Allow the cake to cool slightly in the tin (approximately 10 minutes) before turning out on to a cooling rack (don’t forget to remove the baking paper from the base).
Such a quick and easy recipe, and a major hit with the hubby and my Gning 🙂