It's probably best to make this cake the day before. I find desserts made with maple syrup and sugar taste a little disappointing right out of the oven; the flavour needs time to redevelop somehow.
Again, thanks to Amy Wai for the picture.
2 8" cake layers
45 minutes - 20 minutes prep
3 egg yolks
3/4 cup maple sugar
3/4 cup maple syrup
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups sifted unbleached pastry flour
1/4 teaspoon salt
Line 2 8" round cake pans with parchment paper, and butter the paper and the sides of the pans. Preheat the oven to 325°F.
Beat the egg yolks with the maple sugar and the maple syrup in a mixing bowl. Mix the soda into the buttermilk. Sift the flour and the salt together.
Mix the buttermilk and the flour alternately into the egg and maple mixture. Divide it equally between the 2 pans, and smooth it out. Bake the cakes for about 25 minutes, until a toothpick stuck in the middle comes out clean.
Let cool, and frost the cake with the frosting of your choice. I used the Maple Syrup Boiled Frosting, but I can see this being very good with a mocha buttercream as well.
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7 comments:
This cake duly celebrates the taste of Maple Syrup. Viva Canada!
Maple cake sounds so good!
that looks awesome. totally love anything maple. that frosting looks yummy too x
absolutely stunning! nothing better than maple, really.
Believe it or not, I used to not be a big maple fan. Now I absolutely love it and this sounds amazing!
I'm thinking of making this for a cake-auction, only using birch syrup instead of maple. Do you think that would work? also do you think using regular white sugar instead of maple sugar is possible? Thank you!
Hi Unknown; yes, I think it would work in terms of texture quite well. As I understand it birch syrup is stronger in flavour than maple syrup, so using white sugar should help balance that out. Well worth a try, I would say, but be sure you taste it before you auction it...!
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