Ingredients
- 2 cups self-raising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 185 g butter
- 3/4 cup soft brown sugar
- 1/4 cup golden syrup
- 3 eggs, lightly beaten
- 1/4 cup buttermilk
- 2 tablespoons soft brown sugar, extra
- 1 teaspoon mixed spice
- 1/3 cup finely chopped walnuts
Method
1. Preheat oven to moderate 180°C. Brush a deep 20 cm springform pan with oil or melted butter, line base and sides with baking paper. Sift flour and spices into a large mixing bowl. Make a well in centre. Combine butter, sugar and golden syrup in a medium pan. Stir over low heat until butter has melted and mixture is smooth. Remove from heat and cool slightly.
2. Add butter mixture to bowl; using a wooden spoon, stir until just combined. Add combined eggs and buttermilk, stir until just combined and mixture is smooth.
3. Pour mixture into prepared tin, smooth surface. Combine extra sugar, spice and walnuts, spread over surface of mixture; press in lightly.
4. Bake for 45 minutes or until a skewer comes out clean when inserted into centre of cake. Leave in tin 15 minutes before removing.
5. Storage time Store for up to three days in an airtight container.
