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Pure Maple Syrup from Canada
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Apple Maple Cake Confit Apricots

Apple & Maple Cake with Confit Apricots

Ingredients

  • CAKE

  • 280g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ tsp allspice
  • 110g butter, softened
  • 100g maple sugar
  • 2 eggs
  • 1 tbsp cream of tartar
  • 125ml milk
  • 2 apples, cored and chopped
  • CONFIT APRICOTS

  • 8 large apricots, halved and pitted
  • 100ml water
  • 200ml pure maple syrup

Method

CAKE

  • preheat oven to 180°C/160°C fan.
  • Grease and line cake tin.
  • Sieve our, baking powder, salt, cinnamon, allspice and nutmeg.
  • Combine butter, maple sugar, maple syrup, eggs and cream of tartar.
  • Gradually mix in our mixture, stir in milk.
  • Fold in chopped apple. Pour into prepared cake tin.
  • Bake in oven for 30 minutes.
  • Cool and leave to one side.

CONFIT APRICOTS

  • combine water and maple syrup.
  • Bring to a simmer over medium heat and cook for 2 minutes, until mixture bubbles.
  • Add apricots and cook for 2-3 minutes in the syrup. Set aside to cool.
  • Serve apricot confit with the cake.
  • Fresh peaches can be used instead as a summer alternative.

CHEF’S TIP

During the winter, dried fruit confit is a good substitute for fresh apricots. Add a dollop of clotted cream and drizzle with maple.