Sunday, March 9, 2008

Pure Lemon Maple Syrup Cake (sugar-free)

Serves 12

100 g (1/2 cup) butter melted, 1 egg, 1 egg yolk, 225 g (1 cup) 100% Pure Maple Syrup, 100 ml (1/2 cup) hot water, 560 g (2 1/2 cups) all-purpose (plain) flour, sifted with:
5 g (1 tsp.) baking soda, 10 g (2 tsp.) baking powder, 2.5 g (1/2 tsp.) ground ginger, juice and zest of 1/2 lemon, 1/2 tsp. salt

Icing (optional)
1 egg white, 1 cup powdered sugar, juice and zest of 1/2 lemon

Grease and flour a 10-inch fluted tube pan.
Place melted butter in mixing bowl, gradually add eggs, Pure Maple Syrup, hot water, lemon zest and juice. Blend in flour, baking soda, baking powder and ginger. Pour mixture into pan.

Cook in 350 °F (180 °C) oven for 50 minutes. Let cool and set aside.
In a double-boiler, mix icing ingredients and beat mixture until it peaks. Ice cake and decorate with nuts, almonds or cherries (optional)

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