Portions:
6
Ingredients
LOAF CAKES
- 1 1/4 cup almond paste
- 10 medium eggs
- 2 cups maple sugar
- 1 1/3 cup butter, melted
- 1/2 cup maple syrup (preferably amber syrup for its rich flavour)
- 3 cups pastry flour
- 1 1/2 tsp baking powder
SOAKING SYRUP
- 2 tbsp maple water
- 2 tbsp maple syrup (preferably amber syrup for its rich flavour)
Method
LOAF CAKES
- Preheat oven to 160° C (325° F).
- Butter 6 mini-loaf pans, 19 cm x 8 cm x 5 cm (7 1/2 in x 3 1/8 in x 2 po).
- Put almond paste in a bowl and soften in the microwave.
- Gently stir in eggs.
- Add melted butter, maple sugar, and maple syrup.
- In a separate bowl, sift flour and baking powder together, then add to mixture*.
- Pour into the six pans and place in oven. Bake 30 minutes. Check for doneness with the tip of a knife.
SOAKING SYRUP
- Combine maple water and maple syrup in a bowl.
- Upon removing from oven, brush loaves with syrup mixture.
Advice from Maple experts
* NOTE: The consistency will be thin: it’s meant to be that way.
KEEPS FOR: 4 days in refrigerator, or freezes well.
