Treacle Pound Cake
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This treacle pound cake is one of my absolute favorites to make when I want something deeply satisfying without fussing about in the kitchen. The whole thing comes together in just fifteen minutes of prep, then you've got a gorgeous cake baking away in under forty minutes. I love using golden syrup and treacle together because they create this rich, almost caramel like depth that makes the cake incredibly moist. The almonds add a lovely subtle nuttiness and some great texture, plus they're packed with protein and healthy fats. It's the kind of humble cake that feels special but won't break the bank or demand fancy ingredients.
Ella x
Ingredients
- 150butter
- 100brown sugar
- 120golden syrup
- 40treacle
- 100caster sugar
- 2eggs
- 250 gflour
- 6 gbaking powder
- 2 gsalt
- 80 gunsalted almonds
Detail level
Instructions
- 1
Preheat the oven to 170°C (150°C for fan-assisted ovens) and line a 20cm square baking tin with parchment paper.
- 2
Cream the butter and sugars together in a large mixing bowl until light and fluffy.
- 3
Beat in the treacle, golden syrup, and eggs until well combined.
Tip: Make sure to scrape down the sides of the bowl as you go.
- 4
Sift the flour, baking powder, and salt into a separate bowl and mix until combined.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Be careful not to overmix.
- 6
Stir in the flour and almonds until evenly distributed.
- 7
Pour the batter into the prepared tin and smooth the top.
- 8
Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
Tip: Don't overbake, as this can cause the cake to dry out.
- 9
Remove the cake from the tin and transfer to a wire rack to cool.
Tip: This will help the cake to set evenly.
- 10
Once cooled, the cake is ready to be sliced and served.
Tip: Enjoy!
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