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1. Preheat the oven to fan 140C/ conventional 160C/gas 3. Grease the sides of a Swiss roll tin, about 32cm x 23cm x 2cm, with butter. Place the tin on a sheet of non-stick baking parchment and draw round it with a pencil. Cut along this line so you are left with a piece of parchment the same size as the tin base. Press it into the tin.
2. Put the butter and syrup into a small saucepan. (If possible, place the pan on some scales first and note the weight before pouring in the syrup). Gently warm the pan over a low heat until the butter has completely melted, then stir well to combine. Remove from the heat and cool for about 15 minutes.
3. Tip the flour into a large bowl with 1 tsp salt. Stir in the muscovado sugar with a wooden spoon. Beat in the cooled syrup and butter until mixed. If you find this hard to do, ask an adult to help.Crack the eggs into a jug. Pour in the milk and beat with a fork. Now pour this into the bowl with the flour and sugar and stir until the mixture is smooth.
4. Pour the mixture into the tin and tap gently on the work surface to level it. Put it on a baking sheet larger than the tin. Bake for 40-50 minutes until risen and firm in the centre. Check the cake is ready by getting an adult to press it with their finger. It should be firm and springy.
5. Ask an adult to remove the tin from the oven, then leave it to cool for 10 minutes. Use a round-bladed knife to trim any cake that has come over the sides. Run the knife inside the sides of the cake tin, tip the cake onto a wire cooling rack and leave for 2 hours or until cold. Then slide the cake onto a board and trim off the four edges so you have a 30cm x 20cm rectangle. Cut lengthways into 5cm wide strips.
6. Mix half the icing sugar in a cup with a drop of warm water to a thick paste, using a teaspoon. Set aside. Sift a little icing sugar onto a worktop and divide the marzipan into three. Roll each piece into a ball. Make a dent with your thumb in one of the balls and, using a cocktail stick, drip in a few drops of red colouring. Knead the ball until evenly coloured. Repeat with a second ball and green colouring. Leave the third ball plain. If you don't want to get the colour on your hands,wear clean kitchen gloves.
7. Dust some more icing sugar onto the worktop and roll out the balls to the thickness of a £1 coin. Using a small star cutter (or try other shapes, such as holly), stamp out eight stars in each colour. Dab a blob of icing on each shape and stick six along each cake strip. Cut between them to make 24 squares.
8. Dust the top of the cakes with the rest of the icing sugar. Arrange on paper plates, covered in cling film, or in pretty boxes.

Per square

217 kcalories, protein 3g, carbohydrate 34g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.37 g

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• Karen

  15 November 2007

  Karen commented on this recipe

  Delicious and moist.

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• Karen

  06 December 2007

  Karen rated this recipe

  

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• Zoe

  06 March 2008

  Zoe rated and commented on this recipe

  

  this is a very nice moist cake (tastes like the Golden syrup cake) I think i will try drizzling it with Toffee next time instead of making the stars.

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• sherilyn

  08 March 2008

  sherilyn rated and commented on this recipe

  

  Made this with a four year old and a 36 year old and they both enjoyed it but did get a little messy! I used a different type of brown sugar that worked really well and instead of marzipan used royal icing which I coloured with food colouring. Decorated the cakes with hearts as it was near Valentines day.

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• Tara's GF

  10 June 2008

  Tara's GF rated and commented on this recipe

  

  We had a great time!Somebody in the house calls them 'heart bikkies'!

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• Topchamp

  02 August 2008

  Topchamp commented on this recipe

  Just tried this as a birthday cake - it came out beautifully and the quantity was enough for a tall birthday cake as well as a smaller one. I have caramel filling and plain icing for the top. Love it.

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• Topchamp

  02 August 2008

  Topchamp rated and commented on this recipe

  

  no rating thing showing.. thought I'd try again.

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• tweedletwo

  25 August 2008

  tweedletwo rated and commented on this recipe

  

  loved it as did the family - made it in a 9" square tin so 2/3ed the recipe but worked really well. Have made it twice now in one month

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• Lisa Hopper

  29 September 2008

  Lisa Hopper rated and commented on this recipe

  

  I used a fairly deep cake tin and cooked it for around 1 hour 30 mins (fan 140C). I was a little dubious about it actually working because it recommends a shallow tin but it did and my family really liked it. It sank a little in the middle but was lovely and moist on the inside and slightly chewy on the outside. No need for frills so didn't use any icing. My only comment is that it's slightly greasy to the touch but doesn't taste greasy. My 5 year old helped me mix all the ingredients together so you can get your little ones involved with this one as long as you get everything prepared before starting!!! Pleasantly surprised! Will try Honey Cake next!

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Ingredients

• 200g butter , plus extra for greasing
• 200g golden syrup
• 300g self-raising flour
• 200g light muscovado sugar
• 3 medium eggs
• 2 tbsp milk
• 4 tbsp icing sugar
• half a 454g pack yellow marzipan
• red and green food colouring

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Difficulty and servings

Makes 24 squares

Preperation and cooking times

Prep 1 hr 15 mins 1 hr 30 mins

Ingredients

• 200g butter , plus extra for greasing
• 200g golden syrup
• 300g self-raising flour
• 200g light muscovado sugar
• 3 medium eggs
• 2 tbsp milk
• 4 tbsp icing sugar
• half a 454g pack yellow marzipan
• red and green food colouring

Per square

217 kcalories, protein 3g, carbohydrate 34g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.37 g

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