Help! The cake is in the oven.

[MrsFizziwig]

What would you substitute for the 6tbsp of golden caster sugar for making the syrup in this recipe?
I have used regular caster sugar for the cake itself and I have to pour the syrup over while it is still hot.

I have dark brown, light brown, confectioners' and white caster sugars, and treacle, in the house... but no golden caster sugar.

INGREDIENTS

CAKE
200 grams ground almonds
100 grams polenta
200 grams butter
200 grams golden caster sugar
3 eggs
1.5 lemons
1 teaspoon baking powder

SYRUP
6 tablespoons golden caster sugar
Juice of 3.5 lemons
Zest of 2 lemons

I'd use the white caster sugar probably

White caster

Agree with all of the above! Will be amazing! Photo when finished?

White caster will be fine.

Agreed that white caster will be fine.

Thank you ladies! I used the white caster sugar as recommended. Here is the cake with the syrup applied. It doesn't look pretty but I might invert it onto a plate when it cools off and dust some confectioners sugar over it... (?)

I hope it tastes okay. The syrup smelled like Lemsip which wasn't very appetising!

It didn't help that I had to use a 10" pan as the bottom fell out of my 8" springform pan after I put the batter in.

This is the recipe by the way.
www.nigella.com/recipes/members/cavegirls-lemon-and-almond-polenta-cake

I live Nigella's lemon drizzle! Never made this one but I think it looks lovely!

Looks yummy!! Bet it tastes amazing

Verdict: it was waaaay too lemony! Overpoweringly so (and I love lemon). If I make this again I would cut the syrup to two lemons' worth.

It's annoying, actually, when recipes state "the juice of three lemons" or similar. Some lemons are twice as large as others! Why don't they just give a measurement?