Ingredients

Method

• 100 g butter
• 1 T maple syrup
• 150 g brown sugar
• 2 free-range eggs
• 240 g ground almonds
• For the salted maple caramel:
• 2 cups cream
• 150 g white sugar
• ½ cup maple syrup
• 2 t Maldon salt

Method

Ingredients

1. Preheat the oven to 180°C.

2. Melt the butter, maple syrup and brown sugar over a medium heat. Allow to cool slightly, then whisk in the eggs and ground almonds.

3. Pour into a greased muffin pan and bake for 30–40 minutes, or until a skewer inserted comes out clean. Pour over the salted caramel before serving.

4. To make the salted caramel, simmer the ingredients over a medium heat. Once the sugar has dissolved, increase the heat and reduce until the mixture is sticky and golden.

Cook’s note: These soft and gooey cakes will keep well for up to a week in an airtight container.

Discover more ingredients starring maple here.