Christmas Golden Syrup Cakes and Cashew Maple Syrup Custard

A few weeks ago  I came across a recipe from Quirky Jo for Cashew Honey Vanilla Bean Custard.   It looked and sounded delicious, so I thought I’d try a maple syrup version, sans Thermomix.  But then I would need something to serve it with, so I decide to also make some of the Golden Syrup cakes, which I had just mentioned in my Christmas menu post.  The golden syrup cake is thick and sticky and I tried to make some using a silicon ginger bread men mould, but they were too sticky and my men got stuck 🙁 .  However, they do have an almost gingerbread taste and texture to them.  The custard was yummy but didn’t look like Jo’s, it wasn’t as smooth – that’s the thermomix for you!  It has a very mild flavour, so was a good match with the cakes.  It is also dairy free as the cashews are used to make the “milk”.

Golden Syrup Slice / Cakes

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Serves	20
Prep time	15 minutes
Cook time	45 minutes
Total time	1 hour
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Warm
Occasion	Casual Party, Picnic, Special Occasions
From book	Friendly Food

Delicious, sticky, golden syrup cakes or slice.

Ingredients

• Canola oil spray
• 3 cups plain white flour (or rice flour)
• 1 1/2 teaspoon bicarbonate of soda
• 1 cup golden syrup
• 1/2 cup sunflower oil
• 1 1/2 cup soft brown sugar
• 3/4 cups warm water

For the icing: (Optional)

• 1 1/2 cup pure icing sugar (sifted)
• 1/2 - 1 teaspoon citric acid (depending on taste)
• Cold water

Directions

1.	Preheat the oven to 180°C for the slice or 170°C for the cakes.
2.	To make the slice: spray a cake tin 20 x 20 or 20 x 30 cm, then line with baking paper. To make the mini cakes: spray 20 metal muffin or cake moulds, or use paper cake pans in silicon trays.
3.	Sift the flour and bicarbonate of soda into a large bowl.
4.	Put the golden syrup, oil and sugar into a saucepan. Stir over low heat until the sugar dissolves, about 3 – 4 minutes. Allow to cool.
5.	Add the syrup and warm water to the dry ingredients. Stir until well combined.
For the slice:
6.	Pour into the prepared tin and bake for 45 minutes or until golden. Allow to cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
7.	For the icing, sift the icing sugar into a heat proof bowl. Add the citric acid and enough cold water to make a stiff paste (a very small amount). Place the bowl over a saucepan of simmering water and stir until thin enough to spread. Spread the icing over the cold cake.
8.	Cut into slices once the icing has set.
For the cakes:
9.	Divide the cake batter evenly between the cake moulds.
10.	Bake for 15 to 25 minutes or until golden, depending on the size of the cakes. The cakes are cooked when a skewer in the centre comes out clean. Allow to cool in the tin for 10 minutes before turning onto a wire rack.
11.	Can be served warm, with custard or ice cream, or cold.

Note

Low Chemical / Failsafe

This cake is very sticky and doesn't work well with silicon cake moulds.

 

Cashew Maple Syrup Custard

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Serves	6
Prep time	3 hours, 15 minutes
Cook time	10 minutes
Total time	3 hours, 25 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Warm

Dairy-free cashew maple syrup custard.

Ingredients

• 100g raw cashews (soaked for 3 hours, then rinsed and drained)
• 600ml water
• 1 teaspoon vanilla essence
• 2 eggs (lightly beaten)
• 2 teaspoons maple syrup
• 2 1/2 tablespoons corn flour

Directions

1.	In a food processor, grind the cashews to fine grains.
2.	Add the water to the food processor and whiz for 1 minute.
3.	Transfer the cashew "milk" to a medium saucepan, reserving about 1/4 of a cup. Add the vanilla, eggs and maple syrup and whisk until well combined.
4.	Mix the corn flour with the reserved "milk" to a smooth paste, then whisk into the rest of the custard mixture.
5.	Heat the custard over medium heat, stirring continuously for 5 to 10 minutes until thick.
6.	Serve warm.
7.	Left over custard can be stored in the fridge for a few days.

Note

Low Chemical / Failsafe

This recipe is adapted from Quirky Jo's Cashew-Honey-Vanilla Bean Custard.  If you want to do this in a Thermomix check out Jo's recipe for details.

Coming Up Next Time: Lunch Box Week