Woah, I haven't done a recipe post is ages! I miss them as much as I'm sure you miss them too!
My brother got back from his North America/Canada trip a few weeks ago and whilst in Canada, I asked him to pick me up a bottle of liquid gold aka maple syrup! I struggled this week to think of what to bake; chocolate cake, pie, cupcakes...?! Then I had an epiphany. Maple syrup cake.
Sandwiched with a creamy vanilla buttercream filling, it has that perfect sticky maple syrup taste that lingers in the back of your mouth whilst you enjoy the beautiful sponge texture. Are you salivating already? It may look plain but don't let appearances fool you!
As with most of my bakes, I bake without a recipe to hand so I'm going to try my best to give you accurate measurements but it will become apparent that I've had to improvise a little!
200g caster sugar
2 tsp vanilla extract
200g self raising flour
A big glug of maple syrup
1. Cream the butter until light then add the sugar and cream again until light and fluffy.
2. Whisk the eggs with the vanilla extract and mix with the butter mixture alternatively with the flour.
3. Add the milk and maple syrup and mix until combined. If the mixture starts to curdle, add a tablespoon of flour as required.
4. Divide the mixture amongst cake tins or baking cases. Bake in the oven at 180 degrees celsius for 30 minutes or until golden brown.
5. Leave to cool in the tins for 10 minutes and then turn out onto a cooling rack.
6. Once completely cool, sandwich them together with your favourite buttercream!
Although I would have loved to cover the entire cake with buttercream and do some piping work on it, it really doesn't call for it as it'll be too overly sweet. I cannot put into words how amazingly tasty this cake is. Along with a mug of hot chocolate, you can almost see the log fire burning and it's finally Autumn!
Next thing...maple syrup pancakes and bacon!