Description
A luscious Treacle Citrus Pudding Cake combining the rich sweetness of treacle with the bright zest and juice of fresh oranges and lemon. This moist and fluffy dessert is perfect for any occasion, offering a delightful balance of caramel notes and tangy citrus flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 100 grams (1/2 cup) unsalted butter, softened
- 3 large eggs
- 200 ml (3/4 cup) milk
- 100 ml (1/3 cup) treacle (or golden syrup)
- Juice of 1 orange
- Juice of 1 lemon
Dry Ingredients
- 200 grams (1 cup) all-purpose flour
- 200 grams (1 cup) brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Zest of 2 medium oranges
- Zest of 1 lemon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes and helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated into the mixture before adding the next. This ensures a smooth batter.
- Incorporate Treacle and Citrus Juices: Stir in the treacle, orange juice, and lemon juice until the mixture is well combined, adding sweetness and citrus flavor to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and citrus zests to evenly distribute the leavening agents and zest throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Fill Cake Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the cake pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes to allow it to set. Then transfer the cake to a wire rack to cool completely for best texture.
- Serve: Once cooled, slice the cake and serve it on a plate. Enjoy the moist, citrus-infused pudding cake warm or at room temperature.
Notes
- You can substitute treacle with golden syrup if treacle is unavailable, offering a similar rich sweetness.
- For an extra citrus punch, add a tablespoon of freshly grated zest to the batter.
- Ensure eggs are at room temperature for better emulsification and batter consistency.
- Serve with a dollop of whipped cream or custard for an indulgent dessert experience.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
