1 hour plus cooling
then 15 minutes
butter for greasing
100 g / 4 oz butter
100 g / 4 oz soft brown sugar
2 large eggs, lightly beaten
225 g / 8 oz maple syrup
225 g / 8 oz self-raising flour
1.5 ml / 1/4 tsp salt
15 ml / 1 tbs ground ginger
5 ml / 1 tsp ground mixed spice, or allspice
2.5 ml / 1/2 tsp grated nutmeg
275 ml / 10 fl oz thick cream
22.5 ml / 1 1/2 tbs icing sugar, sifted
50 g / 2 oz walnuts
25 g / 1 oz sultanas
1- Heat the oven to 180 C / 350 F / gas 4. Lightly grease two 20 cm / 8 in sandwich tins and set aside.
2- In a large mixing bowl cream the butter until soft. Gradually add the soft brown sugar, beating until the mixture becomes fluffy and soft. Beat in the eggs, then gradually add the maple syrup, beating constantly.
3- Place the flour, salt, ground ginger, mixed spice (or allspice) and grated nutmeg in a sieve and sift a little at a time into the creamed mixture, beating until the mixture forms a smooth batter.
4- Divide the batter equally between the prepared sandwich tins. Place the tins in the oven and bake for 30 minutes, or until a skewer inserted in the centre of each cake comes out clean.
5- Remove the cakes from the oven and allow them to cool in their tins for 1 hour. Then turn the cakes out on to a wire rack to cool completely.
6- In a bowl whip the thick cream until it forms stiff peaks. Fold in 15 ml / 1 tbs of the icing sugar, the walnuts and sultanas. Spread the cream over one layer and sandwich the tow layers together.
7- To serve, place four 25 mm / 1 in wide paper bands across the cake, equally spaced. Sift the remaining icing sugar over the top of the cake then carefully remove the paper bands, so the sugar gives a striped effect.
Yummy & sweet Maple syrup gateau is ready.
photo credit goes to = www.bbc.co.uk