About this recipe:Maple syrup and dark brown soft sugar bring that gorgeous maple flavour to this delicious soured cream spice cake laden with ground giner, cinnamon, cloves and nutmeg. Ready in 45 minutes from start to finish, this cake is a lovely, mapley, spice treat for elevenses or afternoon tea.
290g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teasopon salt
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
150g dark brown soft sugar
240ml maple syrup
150ml soured cream
75ml soured cream
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake layer tins.
Sift together into a bowl: Flour, baking powder, bicarb, salt, ginger, cinnamon, cloves and nutmeg. Add the margarine, dark brown soft sugar, maple syrup and 150ml soured cream. Beat for 2 minutes with an electric mixer set at medium speed. Beat in the eggs and 75ml soured cream and mix for another 2 minutes. Pour mixture into prepared tins.
Bake in preheated oven for 30 to 35 minutes, or until cake springs back lightly when touched. Cool for 5 minutes, then remove from tins and continue cooling.
Has to be one of the easiest, lightest and tastiest cakes I've ever made! It is so more-ish. Whole cake went in less than twenty four hours! Will definitely be making this cake time and time again. I topped and filled mine with a mascarpone and lemon curd topping. Yum - 26 Aug 2014