Cinnamon Oyster

Preheat your oven to 200°C. Lightly butter a 12-hole patty or muffin tin, then dust it with a bit of flour.

Run some hot water in a mixing bowl to warm it up, then dry it really well. Add the eggs and caster sugar and beat until it’s pale, thick, and fluffy – about 3 minutes with an electric mixer.

Pour in the golden syrup and keep beating for another 5 minutes.

Sift in the dry ingredients and gently fold everything together until just combined.

Spoon the mixture into your prepared tins and bake for 8–10 minutes, or until the tops spring back when lightly touched.

Let them sit for a couple of minutes until they start to pull away from the sides, then carefully turn them out (use a small knife if needed).

Once they’re completely cool, cut a little slit in the side of each cake and fill with whipped cream. Finish with a dusting of icing sugar.