Maple Syrup Cake

What do you do when you have half a litre of maple syrup in the cupboard and not enough porridge to use it? You make a maple syrup cake of course! I actually just used a BBCGoodFood recipe for Golden Syrup Cake but it works out the same, and actually, the maple syrup has a deeper flavour to it anyway! This cake is moist, sticky and oh so sweet! The recipe is so simple and uses really basic, easy to find ingredients, it takes a while to cook but trust me, it's worth it! 


Ingredients 
Serves 8

225g Butter 
225g Sugar (light brown sugar is best but I used a mix of light brown and muscovado to strengthen the flavour)
450g Maple Syrup 
450g Self-Raising Flour 
2 Eggs 
300ml Milk

Topping:
4 tbsp Maple Syrup 


Preheat the oven to 160C/ 140 Fan/ Gas Mark 3 and grease either a rectangular baking tin or a round cake tin. 


Put the butter, syrup and sugar in a large pan and melt on a low heat until all the ingredients have combined together, keep stirring every now and then to make sure nothing sticks to the pan. After it’s melted, leave it to cool off the heat for 10 minutes. 


Now, in a small bowl beat together the eggs and milk to form a frothy mix. 


Add your milk and egg mixture into the maple syrup mixture with the flour and gently stir with a wooden spoon or hand whisk until there are no lumps. 


Pour the mixture into the cake tin and bake in the oven for around 50 minutes, mine took more towards an hour, but keep checking with a skewer and once the skewer comes out clean your cake is done!


The cake should well risen and springy but it’ll still be moist, once you get to this point, take it out the oven and allow it to cool in its tin for about 5 minutes. 


After the cake has had a chance to cool a bit, poke little holes with a skewer all over the cake and pour your maple syrup over the top to create a sweet and sticky glaze, now leave the cake to cool completely before taking it out the tin. 


Doesn’t this look delicious?!! I actually had enough batter left over to make 7 maple syrup cupcakes too, these were incredible when they’re still warm from the oven, so if you have leftover batter don’t just throw it away, try and make some cupcakes too! This cake is as sticky and sweet as it looks and goes perfect with some warm and gloopy custard. Because of the sugar content, it’ll sit out in the open for at least a week before it starts going stale, which gives you loads of time to savour it! It was a lot of fun making this cake and using such simple ingredients means I can make it pretty much whenever I want, you don’t have to use maple syrup, it could be golden syrup or even honey ( a honey cake sounds so good right now) so you’re free to try out all these combinations and find which ones are your favourite, you could even experiment with different sugars to give it a lighter, darker or sweeter flavour depending on the sugars you use!
Have fun experimenting with this delicious recipe!

H x 

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