Spiced Porridge Cake with Caramel Icing

This recipe came together so quickly! The spicing complements the caramel icing so well. It is so very strongly recommended that you wait at least 1 day, preferably 2 days before eating it. The flavors mature slowly and the result is well worth the wait.

Optional to the recommended spicing is to add one or two tsps. of cinnamon. This would be good, but honestly, for a superlative cake, use the Ayurvedic Oatmeal.

1⁄2 cup (4oz/114gr) butter

2 cups (15oz/420g)white sugar

2 eggs

2 cups (520g) cooked Ayurvedic Porridge (about 1 recipe)

2½ tsp baking soda

1 tsp baking powder

½ tsp salt

1¼ cup (185g) flour

1. Preheat oven to 325°F.
2. Cream together the butter and sugar. 
3. Mix in the eggs and cooked porridge. 
4. In sequence, add the baking soda, baking powder, salt and flour.
5. Pour into a greased and floured spring form pan.
6. Bake for 60 to 75 minutes or until it tests done with a toothpick or knife.
7. Once baked, allow it to cool completely, and refrigerate, preferably for a full day. A cold cake will be key to making the icing stick to the cake. The other upside to this is that the flavour of the cake complexifies the longer it sits.

For the Icing: 

¾ cup (169 g) butter

1 cup (200 g) packed brown sugar

2 tsp (15 g) golden syrup

⅝ cup (150 g) milk

2 tsp vanilla extract

¼ tsp fine salt

1. Melt the butter in a medium saucepan over medium-low heat.
2. Add the brown sugar, golden syrup, salt, and milk. Stir continuously until the sugar has completely dissolved and the mixture is smooth, about 4–5 minutes. Avoid letting it boil vigorously during this stage.
3. Increase the heat to medium and bring the mixture to a gentle boil. Once it reaches a steady boil, cook for 2½–3 minutes, stirring frequently, or until a candy thermometer reads 230°F.
4. Remove from the heat and stir in the vanilla. Set aside to cool. The longer it cools, the thicker it becomes. If it's too hot, it will be too liquid and just pour right off the cake, but completely cold and it will be difficult to apply. Be patient and wait. When it’s at your desired consistency, remove the cake from its mold and drizzle the icing over the cooled cake, pooling it on top until small dribbles come down the sides.
5. Wait at least one more full day before serving for the best flavour and texture.