Food recipes
Austrian Maple Spice Cake Recipe
Austrian Maple Spice Cake Recipe Ingredients: wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, cloves, ground spices, ginger, ground cocoa, dry powder, unsweetened syrup, maple, canadian ho...
Austrian Maple Spice Cake Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
cocoa, dry powder, unsweetened
syrup, maple, canadian
honey
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
sugars, granulated
water, bottled, generic
Directions:
Butter a non-stick 28cm.
springform tin and set aside.
Preheat the oven to 180c.
In a large bowl, mix together the flour, cinnamon, grnd cloves, ginger and cocoa.
In a separate bowl, whisk the maple syrup, honey, sugar, buttermilk and vanilla.
Gently but thoroughly combine the flour mix and the syrup mix.
Pour the batter into the prepared cake tin and bake at 170c.
for 1 hour and 10 min, till the cake is "springy" when pressed gently in the centre.
Remove the cake from the oven and cold thoroughly in the tin.
When which cake is cool, remove it from the cake tin and set aside.
To make the glaze, heat the chocolate and butter, either in the microwave or possibly in a bowl resting over a saucepan of simmering water.
When melted, whisk in the orange juice thoroughly.
Meanwhile, hot the marmalade and gently spread it over the surface of the cake.
Allow to cold.
When the chocolate mix is smooth, carefully pour over the marmalade topped cake and spread to cover.
Cut the rind of the orange into fine strips or possibly use a "zester".
Heat the sugar and water together in a small saucepan and when liquid, add in the orange strips and simmer for 5 min.
Lift out the caramelised orange strips and allow to cold.
(throw away remaining syrup).
Before serving, pile the caramelised orange strips in the centre of the cake.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
cocoa, dry powder, unsweetened
syrup, maple, canadian
honey
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
sugars, granulated
water, bottled, generic
Directions:
Butter a non-stick 28cm.
springform tin and set aside.
Preheat the oven to 180c.
In a large bowl, mix together the flour, cinnamon, grnd cloves, ginger and cocoa.
In a separate bowl, whisk the maple syrup, honey, sugar, buttermilk and vanilla.
Gently but thoroughly combine the flour mix and the syrup mix.
Pour the batter into the prepared cake tin and bake at 170c.
for 1 hour and 10 min, till the cake is "springy" when pressed gently in the centre.
Remove the cake from the oven and cold thoroughly in the tin.
When which cake is cool, remove it from the cake tin and set aside.
To make the glaze, heat the chocolate and butter, either in the microwave or possibly in a bowl resting over a saucepan of simmering water.
When melted, whisk in the orange juice thoroughly.
Meanwhile, hot the marmalade and gently spread it over the surface of the cake.
Allow to cold.
When the chocolate mix is smooth, carefully pour over the marmalade topped cake and spread to cover.
Cut the rind of the orange into fine strips or possibly use a "zester".
Heat the sugar and water together in a small saucepan and when liquid, add in the orange strips and simmer for 5 min.
Lift out the caramelised orange strips and allow to cold.
(throw away remaining syrup).
Before serving, pile the caramelised orange strips in the centre of the cake.