Rich Aunty Cake

This is a spin on a classic buttery honey cake, substituting the honey for the Rich Aunty simple syrup and adding a little extra lemon zest for a pop of bright flavor.

Ingredients, Cake

• 1 cup flour

• 1 & 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 cup butter (salted or unsalted, dealers choice!)

• 2/3 cup Siloam Syrups Rich Aunty syrup

• 4 large eggs

• 3 tablespoons milk (or milk substitute)

• the zest of half a lemon

• 1/3 cup almond slices

Ingredients, Syrup

• 2/3 cup Siloam Syrups Rich Aunty syrup

• 1/4 cup hot water

• 1 teaspoon freshly squeezed lemon juice

Instructions

1. Get your eggs and butter out of the fridge and allow to come to room temperature

2. Butter and line an 8-9 inch round pan or springform with parchment paper

3. Preheat the oven to 350 F

4. Whisk dry ingredients and set aside

5. Cream your butter and honey - In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. (about speed 7 handheld beater or stand mixer fitted with whisk attachment).

6. Add one egg, then mix with a wooden spoon for 30 seconds until mostly incorporated into the batter (the mixture will almost look to be curdled). Then add in 1/4 of the flour mixture and mix until the batter comes together. Repeat again – mixing in 1 egg, then a portion of flour – until you've used all the eggs and flour

7. Stir in the milk and orange zest, the batter will be thick but soft and should look almost completely smooth

8. Scrape the batter into the prepared pan, smooth the surface, and sprinkle evenly with almonds.

9. Bake for 45 minutes or until a knife inserted into the center comes out clean.

10. Remove the cake from the oven and allow to cool for 30 minutes. NOTE - you must allow the cake and syrup to cool before pouring the syrup over the cake, if you don’t wait the cake will become too dense

11. Once the cake has cooled for 15 minutes you can begin making the syrup

12. Bring the Rich Aunty syrup and water to a simmer over medium heat, turn to medium-low, and then pour in the lemon juice, continue to stir for 3 minutes (this should take about 5 min in total)

13. Set the syrup aside to cool for 10 minutes

14. Using a toothpick, punch about 30 holes across the top of the cake (between the almond slices)

15. Pour 1/4 of the syrup mixture over the top of the cake (put the cake on a plate if using a springform in case it leaks), allow the syrup to sink in and then repeat until all the syrup is gone

16. Allow the cake to soak for 15 minutes before slicing and serving

17. This cake is best served warm and works perfectly as a dessert after dinner or as a treat with morning coffee!