MAPLE SYRUP CAKE

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