Treacle Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a 20cm round cake pan with parchment paper.

   Tip: Use a dark or non-stick pan to ensure the cake releases easily.

2. 2

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

   Tip: Make sure to get rid of any lumps in the flour mixture.

3. 3

   In a large bowl, cream together the butter and treacle until light and fluffy.

   Tip: Use an electric mixer for this step to save time and effort.

4. 4

   Gradually add the granulated sugar to the butter mixture, beating until smooth and well combined.

   Tip: Be patient and make sure there are no lumps in the mixture.

5. 5

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

6. 6

   With the mixer on low speed, gradually add the flour mixture to the wet ingredients, alternating with the almond milk, beginning and ending with the flour mixture.

   Tip: This will help prevent overmixing and ensure a smooth cake.

7. 7

   Stir in the vanilla extract, golden syrup, and dark brown sugar.

   Tip: Use a spatula to scrape down the sides of the bowl and ensure everything is well combined.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula or offset spatula to create a smooth, even surface.

9. 9

   Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Avoid overbaking, as this can cause the cake to dry out.

10. 10

    Remove the cake from the oven and let it cool in the pan for 5 minutes.

    Tip: Use a wire rack to transfer the cake to a plate and cool completely.

11. 11

    Once the cake has cooled, use a serrated knife to level the top and remove any crust.

    Tip: This will help the cake release from the pan and ensure it's perfectly even.