Almond-and-maple cakes with salted maple caramel

Almond-and-maple cakes with salted maple caramel

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  • 6
  • Easy
  • 20 minutes
  • 40 minutes
  • Vergelegen Vin de Florence 2015


  • 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

Cooking Instructions

Preheat the oven to 180°C.

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

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.

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    October 13, 2016

    Please advise how much Maple Syrup in the sauce. It say ½ maple syrup. Is that half the bottle ?
    thank you

    1. default
      October 14, 2016

      thanks for fixing.