The recipe says it should be made in an 8" square pan, I made it in a round pie pan. The picture on Kitchenista shows a perfectly uniform cake mine cooked up with a more segmented aspect. Don't think it matters because the end result is a wonderful maple treat like I have never encountered before. And it's really easy to make. Try it, you'll like it!
Maple Pudding Cake
Preheat the oven to 350 F.
In a saucepan add 1 1/4 cups of dark grade B Maple Syrup, 3/4 cups of heavy cream, 2 Teaspoons of Apple Cider vinegar and a generous pinch of salt. Bring to a boil then immediately take it off the heat.
In the bowl of standing mixer add 1/3 cup of sugar and 6 Tablespoons of unsalted butter - cream together using the paddle attachment until light and fluffy (minute or so). Add 1 large egg and 1/2 teaspoon of vanilla mix until combined.
In a small bowl add 1 teaspoon of baking powder, 1 cup of cake flour and 1/4 teaspoon of salt. Put a fine sieve over the bowl with the butter mixture and pour the dry ingredients in all at once and sift into the butter.
Gently fold together with a spatula until just incorporated.
Pour 1/3 cup of the maple syrup mixture into the bottom of the prepared baking dish. Use the spatula to divide the batter into the pan - if you use a square pan it would be 6 mounds (round it'll be 7) pour the rest of the maple syrup mixture over the batter mounds and put into the preheated oven and bake for 25-30. The syrup will overwhelm the cake mounds, not to worry.
When the cake is done with the top is firm and nicely browned.
Serve warm with unsweetened whipped cream (add a little creme fraiche for an extra jolt of sourness).
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