Treacle Drip Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.

   Tip: Use a gentle touch when greasing the pans to avoid creating air pockets.

2. 2

   In a medium bowl, whisk together flour, salt, and baking powder.

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large mixing bowl, combine treacle, golden syrup, brown sugar, and butter. Beat until smooth and creamy.

   Tip: Use an electric mixer to avoid creating a sugar syrup.

4. 4

   Beat in eggs one at a time, followed by milk and vanilla extract.

5. 5

   Gradually add the dry ingredients to the wet ingredients, beating until just combined.

   Tip: Be careful not to overmix, as this can lead to a dense cake.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops.

7. 7

   Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Use a thermometer to ensure the cake is cooked to the correct internal temperature.

8. 8

   Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

9. 9

   For the pecan crust, combine pecan nuts and a pinch of salt in a bowl.

10. 10

    Mix the heavy cream and a tablespoon of golden syrup in a small bowl.

11. 11

    Brush the cooled cakes with the golden syrup mixture and top with the pecan crust.

    Tip: Press the pecans gently into the cake to ensure they stick.