Treacle Entremet
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This treacle entremet is a recipe I've come to love because it's genuinely simple to throw together yet feels impressively indulgent. The whole thing comes together in under an hour, which makes it perfect for when you want something special without spending all day in the kitchen. What I adore most is how the treacle and golden syrup create this wonderfully deep, almost toffee like flavor that tastes far more complicated than it actually is. Plus, treacle contains minerals like potassium and iron, so you're getting a bit of nutritional benefit alongside the pure comfort of it all. This is the kind of cake that makes you feel like a proper baker without requiring any fancy techniques.
Ella x
Ingredients
- 250all-purpose flour
- 250 ggranulated sugar
- 120 mltreacle
- 4large eggs
- 150 gunsalted butter, softened
- 2 gbaking powder
- 1 gsalt
- 100 mlunsalted milk
- 80 ggolden syrup
- 20 gbutter for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease two 20cm (8in) round cake pans and line the bottoms with parchment paper.
Tip: Make sure the pans are evenly sized for a level cake.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together treacle, milk, and golden syrup.
- 4
Add the softened butter to the treacle mixture and whisk until smooth.
- 5
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- 6
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
- 8
Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- 9
Remove from the oven and let cool in the pans for 5 minutes.
- 10
Transfer the cakes to a wire rack to cool completely.
- 11
To make the glaze, whisk together treacle and golden syrup in a small bowl until smooth.
- 12
Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving.
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