Honey and Cinnamon Sponge Squares
This recipe makes 32 small squares.
Ingredients: (Ounce to Gram Conversion Chart)
8oz Light Brown Sugar
8oz Butter (soften in a microwave, full power for 10-15 seconds)
3 Eggs (crack on a flat surface)
8oz Self-Raising Flour
1tsp Baking Powder
1tsp Ground Cinnamon
4tbsps Golden Syrup
Line whatever tins you want to use with grease-proof paper. I had a 18cm (7 inches) square tin and 18cm diameter round tin shown below, lined the same way that a loaf tin and round cake tin are lined respectively (see Mama Molloy’s – The home of home-baking)
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In large mixing bowl, place the sugar and add the butter, cut into cubes. Cream the two together with a wooden spoon by pressing the mixture into the base of the bowl until fully combined. Whisk in the eggs with an electric whisk and then whisk in the honey.
In a separate bowl, combine the flour, baking powder and cinnamon. Sieve the mixture into the large mixing bowl, holding the sieve about head height over the bowl. Fold the mixture in by dragging a wooden spoon around the edge of the bowl in one complete circle and then pushing through the middle of the mixture from one side to the other. Repeat this until the ingredients are fully combined.
Transfer the cake mixture to your cake tin(s) and bake in the oven for 22mins.
In a small pan, gently heat the golden syrup on a low heat until very runny.
Take the cake(s) out of the oven and poke numerous holes in the top with a knife or skewer and pour the golden syrup over the top of the cake(s). Return the cake(s) to the oven for another 3mins before removing again. Allow the cake(s) to cool, remove from the tin(s) and cut into squares.