Maple syrup is not very common to use in Norway. My daughter bought a bottle on her latest trip to the U.S.
She wanted it for pancakes, but I used it to make a cake. With walnuts. Maple syrup in the batter and pouring some
over the hot cake when you take it out of the oven. Yum!
She wanted it for pancakes, but I used it to make a cake. With walnuts. Maple syrup in the batter and pouring some
over the hot cake when you take it out of the oven. Yum!
Walnut and maplesirup loaf
7 oz butter
7 oz all-purpose flour
7 oz granulated sugar
3 eggs
1 tsp bakingpowder
1/4 tsp salt
1 oz plain yoghurt
1 tsp vanilla extract
2 tbsp maple syrup
2 oz walnuts, roughly chopped
Preheat oven to 325 F. Grease a loaf tin with butter and dust with flour.
Using a handheld mixer or a kitchen aid with paddle attatchment, cream butter and sugar
until pale and fluffy. Add in the eggs, one at the time. Mix well between each egg.
Sift flour, bakingpowder and salt in a bowl and add to the egg mixture in two batches.
Beat on low speed until all is well incorporated. Then mix in vanilla, half the maple syrup and yoghurt.
Stir in the chopped walnuts by hand.
Pour the batter into the tin and bake for 45-50 minutes until the sponge is firm.
In the last 5 minutes of baking, place the rest of the maple syrup and 1 3/4 fl oz water in a small
saucepan and bring to boil. Then let the syrup reduce to about half.
Pour the hot syrup over the cake when you take it out of the oven. Leave to cool in the tin
before turning it out on a wire rack.
7 oz butter
7 oz all-purpose flour
7 oz granulated sugar
3 eggs
1 tsp bakingpowder
1/4 tsp salt
1 oz plain yoghurt
1 tsp vanilla extract
2 tbsp maple syrup
2 oz walnuts, roughly chopped
Preheat oven to 325 F. Grease a loaf tin with butter and dust with flour.
Using a handheld mixer or a kitchen aid with paddle attatchment, cream butter and sugar
until pale and fluffy. Add in the eggs, one at the time. Mix well between each egg.
Sift flour, bakingpowder and salt in a bowl and add to the egg mixture in two batches.
Beat on low speed until all is well incorporated. Then mix in vanilla, half the maple syrup and yoghurt.
Stir in the chopped walnuts by hand.
Pour the batter into the tin and bake for 45-50 minutes until the sponge is firm.
In the last 5 minutes of baking, place the rest of the maple syrup and 1 3/4 fl oz water in a small
saucepan and bring to boil. Then let the syrup reduce to about half.
Pour the hot syrup over the cake when you take it out of the oven. Leave to cool in the tin
before turning it out on a wire rack.
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