Maple Cake with Maple Meringue
Living in the Northeast, I always believed that maple syrup season happened during the fall, just as leaves began to turn from green to red and orange, the air grew cooler, and pancake making was in full swing, right? Not so! I just learned that spring is actually the time to harvest the syrup of the gods, which I guess makes more sense—trees begin to soak in the warmth of the April sun and weep out sap that has been stored after a long, cold winter. To celebrate this newfound knowledge, I think we should make Maple Cake!
It took my family a long time to break the commercial syrup habit. It’s cheap to buy, but when I realized it’s just sugar on sugar on sugar, I decided to part with the extra cash and buy the real stuff. Real 100% maple syrup has natural sugars that are converted from maple-tree root starches when processed. And a little goes a long way. I’m helping the local farmer and serving a healthier product to my family.
Maple is a great sweetener substitute when cooking and baking. It makes fantastic brine for pork or chicken and a deliciously warm flavor in cookies, quick breads, and cakes. If you want to substitute maple syrup for the sugar in your recipe, use approximately 1/3 less syrup than the amount of sugar called for. For example, if your recipe calls for 1 cup of sugar, you can substitute by using 2/3 cup maple syrup.
Any excuse to celebrate with cake is a good day in my book! Ready to try this wonderful Maple Cake? Me, too!
You will need:
- 8 eggs, separated
- 1/2 cup maple syrup
- Zest of 1 lemon
- Pinch of Kosher salt
- 1 3/4 cup flour
- 2 teaspoon baking powder
For Maple Syrup Meringue:
- 2 egg whites
- 1/4 cup maple syrup
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Preheat oven to 320 degrees. Butter and flour a springform pan and set aside.
Combine flour and baking powder in bowl and set aside.
Separate eggs. Place yolks in large bowl and whites in large mixer bowl.
Whisk egg yolks until light and foamy. While stirring, slowly pour in maple syrup. Add lemon zest and salt. Mix well.
With whisk attachment, beat egg whites until stiff peaks form.
Alternate folding in egg whites and flour into the egg yolk mixture until completely incorporated.
Pour batter into prepared pan and bake for 40 minutes or until golden brown.
Cool completely before removing ring from pan.
In a double boiler, beat all ingredients with whisk until stiff peaks form; this will be the consistency of thick marshmallow fluff.
Spoon onto cooled cake and top with a bit of lemon zest.