Juicy maple syrup cake with sweet maple syrup icing on a recipe by Martha Stewart
After a few days, when I felt only hearty and hearty, then came finally back the cake baking fever.
I've already counted the eggs in the box, checked the butter packages and nervously scratched with the hooves - because knew Me: I have to bake again!
With the dear colleagues, I also have plenty of customers, even after Christmas. Through an internal office move, I have again new, fresh and hungry customers, who could hardly wait for my move.
And so I can indulge in spite of general "lighter food" trends at least my backbite to your heart's content. Yay! Let's start with a tasty maple syrup cake!
I started this year with a very simple, uncomplicated maple syrup cake. Nothing special, but if you like maple syrup as much as I do, you can not avoid this cake. He is incredibly juicy and soft and has this very own taste. Simply delicious! In addition, there is a delicious sweet icing and all revel in the cake happiness.
I can really recommend this cake to you, if you want to get away from the standard marble cake (but nothing against marble cake!).
I baked the cake in a square brownie shape, then Icing it with icing and then diced it - so you get to 20-25 pieces. Surely you can also bake it in a small springform pan.
The recipe comes from the original in the book Martha Stewart's Cakes *, is very simple and means succinctly " Maple Cake ", maple syrup cake. I converted it and adapted it to my taste. It really worth it to try this cake, even if it is not very pretty or photogenic. The cake tasted even better after a night in the fridge. As a result, the maple syrup pulls through beautifully, the cake tastes more intense and is even juicier. In time, the icing will also be nice.
maple syrup cake
for a baking tin measuring 21 x 21 cm
For the maple syrup cake:
225 g soft butter
225 g maple syrup * (best organic and grade A)
50 g brown cane sugar
2 eggs, size M
300 g flour
2 Tl tartaric powder
1/4 tl coarse sea salt
150 g sour cream
soft butter for the shape
For maple syrup icing:
75 g of maple syrup
50 g of melted butter
250-300 g of powdered sugar, good sieved
Preheat the oven to 175 ° C top and bottom heat.
Brush the baking tin with a little butter and serve well Spread the non-stick baking paper (the butter only helps to ensure that the baking paper stays well in the mold).Do not mix for too long, just mix briefly and vigorously until all the ingredients are well mixed.
Pour the dough into the prepared mold and smooth it out.
Form on the grid on the middle of the tray Place the oven and bake the cake for about 40-45 minutes. It is best to make a chopstick test.
Once the cake is cooked, remove it from the oven and allow it to cool in the mold on a wire rack.
In the meantime, for icing the maple syrup and Put the melted butter into a sufficiently large mixing bowl and stir until smooth with a whisk. Gradually stir in the powdered sugar until the desired consistency is achieved. For me, 250 g of powdered sugar was already enough.
Spread the icing on the cooled cake with a large knife or a spatula. Let the maple syrup cake rest for about 10 minutes before cutting it until the icing gets a little firmer. Then simply lift from the baking paper edges, cut into pieces or dice and serve.
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