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So happy birthday recipe swap - this cake is full of sweet, sweet, love, life and laughter ... oh and just a little bit of maple syrup!
FOR THE CAKE:
175 g butter, softened
100 g golden caster sugar
350 ml maple syrup
2 x 21cm sandwich tins, buttered and lined
FOR THE ICING:
Divide the batter between the two tins, and cook for 40 minutes. A cake-tester, inserted, should come out clean when they're cooked. Let the cakes cool in their tins on a rack for 10 minutes before unmoulding them, then leave them to get cold before you get on with the icing.
To make the icing, reduce the maple syrup by half in a heavy-bottomed pot. Then remove from the heat and add the cream cheese and the vanilla. Mix well, add the icing sugar and beat until smooth.
Using a spatula, apply the icing in a rough manner (the more licks and curls, the more likely the walnuts will stick) and then sprinkle the crushed walnuts over the top.