Recipe#28 : maple flavoured walnut cake
“If we are what we eat… We must be awfully sweet!”
430 gr (3½ cups) flour
1 ½ tbsp baking powder
½ tsp salt
170 gr (¾ cup) butter – room temperature
100 gr (½ cup) brown sugar
450 gr (1 ½ cups) maple syrup
180 ml (¾ cup) milk
180 gr (1 cup) chopped walnuts
150 gr philadelphia cream cheese
8 tbsp butter
8 tbsp brown sugar
150 gr (1 ¼ cup) confectioners sugar
Whisk together the flour, baking powder and salt and set aside. In another bowl combine butter and brown sugar until smooth and creamy then add the eggs, one at the time. Gradually add the maple syrup. Add the flour mixture to the wet ingredients helping yourself with the milk. Once everything is combined, fold in the walnuts. Divide the batter in two equal parts and pour in two 23 cm (9 inch) sized pans. Bake at 180° (350F) for around 30 minutes. Let the cakes cool completely.
For the frosting, beat cream cheese, butter and sugar until smooth. Then gradually add the confectioners sugar.
Once the cakes have cooled down trim the tops to create a flat surface. Place one cake on your serving plate, cover with a layer of frosting and then top with the second cake. At this point, cover the top and sides of the cake with the remaining frosting.
If leftovers remain, make sure you store them in the fridge.
A & J