A very simple cake with no white sugar, flavoured with citrus and maple syrup with a yummy glaze.
I’m experimenting with sturdy sponge recipes ready for the little chap’s smash cake in a couple of months. The photographer offered to supply one but it is quite expensive and I’m happier making something that I have a good idea of the sugar content. As you all know by now, I’m not anti sugar, or anti anything really, just like to make healthier substitutions where I can.
So, here it is. Some warm Autumnal flavours and a tasty cuppa tea sort of a loaf.
- 200g self raising flour
- 125g butter (softened)
- 2 eggs
- Juice of 2/3 small oranges or clementines
- A good splash of vanilla extract
- 3 dessert spoons of maple syrup ( 2 for the sponge, 1 for the ‘glaze’)
- A pinch of cinnamon (optional)
- Preheat your oven to 170 fan
Mix together the flour, butter, eggs, vanilla, cinnamon, most of the juice of the citrus (don’t throw the peel yet!) And two spoons of maple syrup. The mixture should run off a spoon. If it is too think, add more juice or a splash or milk.
Put your mixture into a lined loaf tin and bake at 170c for around 40 minutes. You will know when it is cooked as cracking will appear on the top and the edges will come away from the side of your tin. A skewer should come out clean.
Meanwhile, put a spoonful of maple syrup in a pan along with any juice you have left, the skins and a splash of water. You are making a syrup to drizzle over the top. Simmer until it thickens.
Whilst still warm, make lots of holes in your sponge with a skewer or knife. Drizzle the liquid onto the cake.
This isn’t super sweet, so you may choose to serve it with a blob of yoghurt and some berries, or maybe a chia seed jam. It would make a lovely mid morning snack or a weekend breakfast.