Maple Syrup Cakes

After the pancake test I had a good amount of maple syrup left over. So I thought I would finally utilize my autumn leaf cake mould and make some maple syrup cakes. It is made using a cupcake batter, so if you don't have any suitable silicon moulds, just make cup cakes. This recipe makes 6 small cakes but is easily doubled (though double it to 125g)

Ingredients

• 60 g softened butter
• 30 g sugar
• 30 g dark demerera sugar
• 1 egg
• 60 g flour
• 1 tsp baking powder
• 2 tbls raisins
• maple syrup 
• salt

Step 1

First mix the soft butter, then gradually add the sugar. Mix for a minute and then add the egg. Mix this for a couple of minutes to get some air into it. Now sift in the flour, baking powder and a pinch of salt. Mix until all the flour is incorporated and add a tablespoon of maple syrup. Spoon in the raisins.

Step 2

If you are using silicon moulds, oil and flour them. Those buggers aren't nearly as non stick as they want you to think. Add a tablespoon of batter to each mould. Bake for 15- 20 mins in a 170 c oven.

Step 3

Once they are out of the oven let them cool slightly before trying to pop them out. Once they do place them back in the mould and prick the bottom with a fork (halve way through). Now drizzle with maple syrup. Remove them from the mould again once cooled and brush the tops with some more maple syrup.

By the way these are even better the next day nuked in the microwave for 30 seconds with some more maple syrup.