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Sultana Cake with Golden Syrup Crumble and Custard
Recipe by Josh Perry
- Steps
- Ingredients
Steps
- Preheat oven to 170°C. Line the bottom of a 24cm cake tin with baking paper and grease sides lightly with butter. Line a tray with baking paper.
- Cream butter and sugar together in stand mixer with a paddle attachment. Add cream, eggs and the juice of a lemon and continue mixing until well combined.
- Add flour and sultanas to the bowl and fold in with a spatula, until well mixed.
- Pour the cake mixture into cake tin and level the top with a spatula and then place into oven. Bake for around 50 minutes or until cooked, when tested with a skewer.
- Meanwhile, prepare the Crumble, combine all the ingredients in a medium bowl and mix together with your fingertips until breadcrumb consistency. Spread onto a baking tray and bake for 15 minutes until crumble is golden.
- Prepare the Glaze, by melting butter in a microwave then add golden syrup and combine well.
- Allow to cool for 10 minutes before removing from cake tin. Allow to cool on a cake rack.
- Brush top of the cake with Glaze whilst still warm and sprinkle with the Crumble.
- For the Custard, place the custard powder, sugar and 50ml milk in a saucepan and stir with a wooden spoon until mixture starts to thicken, gradually add the rest of the milk. Continue to stir with until custard is thick. Serve warm with cake.
