Maxfacts

Vanilla drizzle cake

An irresistible flavour of vanilla. The vanilla syrup drizzle makes the cake soft and moist (keeps for several day, if it lasts that long). Who needs lemon drizzle cake!

Ingredients

• 300 g soft butter
• 300 g caster sugar 6 eggs 400 g plain flour 2 tsp baking powder small pinch of salt 6 tbsp milk 3 tbsp vanilla bean paste
• 150 ml water
• 125 g caster sugar
• 2 tbsp vanilla bean paste
• 1 vanilla pod, seeds scraped out

Method

1. Grease a round springform tin with butter, set aside. Preheat oven to 160°C.
2. For the syrup, heat water, sugar, vanilla bean paste, vanilla seeds and pod in a small saucepan until sugar dissolves. Remove from heat, set aside.
3. In a bowl, whisk butter and sugar until pale and fluffy. Add eggs one by one, whisking well before adding the next egg. Add flour, baking powder and salt, mix well. Add milk and vanilla bean paste, mix well. Pour into prepared cake tin, bake for approximately 90 minutes.
4. Remove from oven and pierce cake all over with a skewer (or knitting needle). Drizzle with vanilla syrup, let cool. When completely cooled, remove from cake tin.