Treacle Sponge Cake
6 servings
30 minutes
Molasses cake is a tender and rich dessert that combines deep caramel sweetness of molasses with the citrus freshness of oranges. This recipe is inspired by traditional English puddings, where steaming gives the baked good a special moisture and velvety texture. Butter and brown sugar create softness and richness, while eggs add lightness. Sifted flour with baking powder balances the structure. This cake is perfect for cozy evenings when you crave something warm and homely.
1
Grease a liter bowl for pudding with oil. Mix light molasses with the pulp of 2 oranges and 50 milliliters of orange juice, and pour it into the bottom of the bowl.
- Syrup: 200 g
- Oranges: 2 pieces
- Butter: 175 g
2
Beat the softened butter and sugar until the mixture is light and fluffy (use an electric mixer or wooden spoon). Slowly add the eggs, beating well. Add 1 teaspoon of black molasses, then sift in the flour with a pinch of salt and a teaspoon of baking powder. Mix thoroughly.
- Butter: 175 g
- Brown sugar: 175 g
- Chicken egg: 3 pieces
- Syrup: 200 g
- Wheat flour: 175 g
3
Spoon the butter on top of the mixture in the bowl. Don't worry if the syrup spills over the edges – this will make the pudding more moist. Cover tightly with greaseproof paper (you can cut a circle from the paper 5 cm larger than the diameter of the bowl before cooking). Secure it with a rubber band. Cover tightly with foil on top. Steam for 2 hours in a pot half-filled with boiling water. Check periodically to ensure there is enough water.
- Butter: 175 g
4
Remove the foil and paper, turn the pudding out onto a plate. Drizzle with warmed light syrup and serve immediately.
- Syrup: 200 g