I’m back at work after a much-deserved break (well, I’m back at posting recipes that is). I have been working on new recipes this past week and I had a sugar craving, which does not happen to me very often.
I have also decided to do more with my food photography. So in the next few weeks, you will see some changes and experimentations. I have been seduced by the dark side lately 🙂 I’m not sure if you are familiar with this new trend in the world of food photography, it’s called dark food photography.
I am far from mastering it but thanks to the many youtube tutorials out there, I’m teaching myself something new.
I hope you will enjoy the little changes we are making on our blog. But fear not, even if the layout of the blog changes, and even if I’m taking a new approach in the way I present my culinary creations, they will remain authentic to who I am, meaning easy tasty recipes that anyone can make.
Like this delicious maple walnut cake! So easy to make and the perfect little cake with afternoon coffee. A standard white cake with walnuts and maple caramel at the bottom, topped with a light fluffy whipped cream, now that sounds delicious right!?!
- 1/3 cup of maple syrup
- Zest and juice of 1 lemon
- 1 cup of butter (room temperature)
- 1 cup sugar
- 1/2 cup of walnuts (chopped)
- 4 eggs
- 1 3/4 cups of all purpose flour
- 1 tsp of baking powder
- 1 cup of whipping cream
- 3 tbsp of confection sugar
- Preheat the oven to 350F.
- Lightly butter a 9-inch cake pan.
- At the bottom of the cake pan, mix the lemon juice, lemon zest, and maple syrup.
- In a bowl, cream the butter with the sugar.
- Add one egg at a time and mix to combine with the butter and sugar.
- In another bowl, sift the flour with the baking powder.
- Slowly incorporate the flour into the wet ingredients.
- Add the walnut and stir into the batter.
- Now pour the batter into the cake pan over the maple syrup mixture (don’t worry if the liquid goes on the sides of the batter, it will be absorbed while baking.
- Bake for 1 hour or until the cake is golden brown.
- Let cool for 10 minutes and reverse the cake on a plate.
- Using a second plate turn the cake once more so the maple caramel is at the bottom of the serving plate.
- Let cool completely.
- Whip the whipping cream with the powdered sugar until it forms peaks.
- Garnish the cake with the whipped cream and sprinkle on a handful of walnuts.