240g(2 cups) self raising flour(self rising flour) or see notes
orange zest strips
Preheat the oven to 160C (325F). Grease and line a 2LB loaf tin or an 8inch square cake tin.
Put the golden syrup, butter, sugar and orange zest in a mixing bowl. Microwave for 40 seconds -1 minute or until butter starts to melt. Stir until smooth and set aside to cool slightly if hot (otherwise you risk scrambling the egg).
Combine the milk, orange juice, orange bitters and egg in a mxing jug. Gradually add to the bowl, stirring constantly, until combined.
Sift the flour and salt over the bowl and then stir to comine until you have a smooth, slightly thin, batter.
Pour the batter into the prepared tin and bake for about 1 hour, tenting with foil after 40 minutes if the cake is colouring too much. Different ovens might require slightly longer cooking time, my cake was ready after 1 hour. Check the cake is golden, firm to the touch and a skewer inserted in the centre comes out clean.
You can brush the still warm cake with some golden syrup if you like. Top with the orange zest if using.
Serve cold or warm with custard, ice cream or whipped cream.
Using plain flour
Use 240g (2 cups) plain flour plus 4 tsp baking powder if you don't have self raising flour handy. Make sure the baking powder is fresh.
Storing and Freezing
This cake keeps incredibly well, in fact it becomes more delicious if you keep it for a couple of days wrapped in foil. It will stay moist for at least four days in an airtight container (barely lasts a day in our house).You can also freeze the cake, in slices. Wrap well in clingfilm and then foil and freeze for up to two months. Thaw in the fridge and warm up slightly before serving.