Double the maple not the work with this simple and delicious recipe.
Ingredients for the cake
3 cups of flour
1 tablespoon baking powder
1 teaspoon of salt
½ cup (1 stick) of unsalted butter at room temperature
2 tablespoons of non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup ( preferably Grade B)
1 teaspoon of vanilla
3 large egg yolks
1 large egg
1 ¼ cups of whole milk
1 cup walnuts, toasted and finely chopped
Ingredients for the frosting
½ cup of maple syrup (preferably Grade B)
2 cups of confectioners´ sugar
1 tablespoon of butter
Preheat the oven to 325°F with the rack in the center
Take two 8 inch cake pans with 2 inch sides and butter them. Place buttered parchment paper inside the pans.
Dust the pans with flour and tap out the excess.
Sift 3 cups of flour along with the baking powder and salt into a medium bowl.
In a separate, larger bowl beat the butter and shortening with an electric mixer until light and fluffy.
Add the maple syrup little by little and beat well each time until smooth.
Add the egg yolks and egg one at a time along with the vanilla, making sure the mixture is well blended each time.
Add the flour and milk gradually, beating constantly.
Fold in the walnuts.
Divide the batter equally between the pans and smooth.
Cooking time should be around 50 minutes.
Turn cakes out onto racks; remove paper and leave to cool.
Bring the syrup to the boil for one minute.
Remove from the heat and stir in the butter; add the sugar and let it cool until it´s a good spreading consistency. The frosting will thicken the more it cools.
Spread the frosting between the two cakes and across the top and sides and garnish with the walnut halves.
Gluten-Free Maple Frosting
This quick and easy gluten-free maple frosting recipe uses prepared meringue powder. It´s free of gluten, casein and refined sugar.
1/2 cup maple syrup
2 tablespoons gluten-free meringue powder
1/4 teaspoon vanilla
Combine all the ingredients in a medium sized bowl
Beat with a mixer for 7-8 minutes or until the frosting is fluffy and has the texture of marshmallow crème.
Spread immediately on cupcakes