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July 24, 2017 Cakes & Brownies

MAPLE SYRUP CAKE

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Origin of Maple Syrup goes way back in history. Legend has it that it all started with a pesky squirrel. Many centuries ago, during a period of famine, a Native American youth noticed a squirrel full of energy. He watched the squirrel lick the sap from a maple tree and realized this was the source of its vitality. Intrigued by the strange-looking tree, he cut it down to find large quantities of sweet, delicious liquid (sap) spurting from it. It was after this that written accounts of the maple tree and the sap appeared, marking the beginning of its widespread popularity and use.

This Maple Syrup cake is the easiest and the most prolific cake that I have on the blog. The taste is heavenly, the texture is no less than as soft as chiffon, it is bouncy, and it is super duper easy!

While I love sugar, for those who don’t or can not consume it, Pure Maple Syrup from Canada is the perfect alternative.

INGREDIENTS

(makes 1 9″cake/ two 4.5″cakes)

  • 2 cups all purpose flour (maida)
  • 2 tea-spoons baking powder
  • 1 cup  Pure Maple Syrup from Canada
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 tsp vanila extract
  • 3/4 cup milk

PROCEDURE

  • Lightly brush your cake pans with oil/ butter and dust with all purpose flour. Line with parchment paper. Pre-heat your over to 180C.
  • In a medium bowl, combine all purpose flour and baking powder. Whisk until well combined.
  • In a large bowl, combine Pure Maple Syrup from Canada and vegetable oil.
  • Add eggs, one by one, mixing well after each edition. Beat in vanilla extract.
  • Now add the dry ingredients to the wet ingredients in three batches, alternating with milk. Do not over mix.
  • Evenly divide the batter into 2 pans and bake for 40 minutes or until a tooth pick inserted into the centre comes out clean

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Categories: Cakes & Brownies

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Reader Interactions

Comments

  1. Shreya Arya says

    February 9, 2018 at 4:28 am

    Hi, can we used honey instead of maple Syrup? How will that taste? Also what all have you topped the cake with? Figs, maple Syrup and butter cream?

    Reply
    • bake with shivesh says

      February 14, 2018 at 5:59 am

      Hello, yes you can use honey 🙂
      and yes, you got the toppings right 😀

      Reply
  2. Devashi Jain says

    November 1, 2018 at 3:51 am

    Hi Shivesh! I just love your blog! Quick question! What to substitute the eggs with. Will yogurt work? And how much in place of 4 eggs?

    Reply
    • Shivesh says

      December 29, 2018 at 7:26 am

      Hello! thank youu. Unfortunately, no substitutes here!

      Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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