maple syrup Archives

Preserves and

Granola with strained vanilla yoghurt

30 minutes

Asparagus recipes

Asparagus-and fennel salad with pancetta and poached egg

30 minutes

Nut recipes

Spicy rose-and coconut almonds

15 minutes

Afternoon tea

Almond, Clemengold and olive oil cake

1 hour

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Bacon recipes

American macaroni cheese with sticky maple bacon

1 hour

Bacon recipes

Hotcakes with bacon

20 minutes

Apple and olive oil layer cake with maple icing

Serves 14

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

80 g seedless white grapes, plus extra, oven-dried, to garnish (optional)
1/4 cup water
280 g cake flour
1/2 t ground cinnamon
1/2 t salt
1/2 t baking powder
1 1/2 t bicarbonate of soda
1/2 cup olive oil
150 g caster sugar
1 t vanilla essence
2 eggs, lightly beaten
3 apples, peeled, cored and diced
1 lemon, zested
2 egg whites
Icing sugar to dust

For the maple syrup icing:

100 g butter, at room temperature
110 g treacle sugar
1 x 250 g cream cheese tub, at room temperature
1/3 cup maple syrup

Method

Preheat the oven to 180°C.

Grease and line three 20 cm round cake tins, or use three 18 cm tins for a higher cake.

Place the grapes (leave them whole if they are small, halve them if they are large) and water in a saucepan and simmer over a low heat until the fruit becomes opaque. Strain and set aside.

Sift the flour, cinnamon, salt, baking powder and bicarbonate of soda into a mixing bowl.

In the bowl of an electric mixer, using the paddle attachment, beat the olive oil and sugar together, then add the vanilla essence. With the mixer on low speed, add the eggs, one at a time, until the mixture is smooth and thickens quite a bit.

Stir in the apple, grapes and lemon zest. Fold in the flour mixture. Don’t be alarmed, the batter should be odd-looking – lumpy and fruity.

In a clean bowl, beat the egg whites until stiff peaks form using an electric mixer. Gently fold the egg whites into the cake batter.

Scoop the batter into the prepared tins, smooth the tops and bake for 30 to 40 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool completely before turning out.

Spread the maple syrup icing between the layers of cake, leaving the top un-iced. Dust the top with icing sugar and decorate with oven-dried grapes.

To make the maple syrup icing, use the paddle attachment of an electric mixer to beat together the butter and sugar until light in colour. Add the cream cheese and beat until the icing is smooth, then add the maple syrup and stir through.

TASTE’s take:

“Once in a blue moon, you come across a recipe so perfect that changing much about it is inconceivable. Instead you just bow down to the baking gods and give thanks to the creator of said recipe, in this case it is from Ottolenghi: The Cookbook. They rocked our taste buds with this one! Forgive us for tweaking it to suit our methods.”

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Pork belly roasted in milk and sage

Easy cucumber pickle

Granola with strained vanilla yoghurt

Asparagus-and fennel salad with pancetta and poached egg

Spicy rose-and coconut almonds

Almond, Clemengold and olive oil cake

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

American macaroni cheese with sticky maple bacon

Hotcakes with bacon

Roast sticky chicken wings

Cinnamon crumb cake with maple glaze

Apple and olive oil layer cake with maple icing

Apple and olive oil layer cake with maple icing

Ingredients

Method