I have recently discovered how substituting sugar with maple syrup can create such a delicious cake. Today I am sharing one of my latest cakes using maple syrup. I have added lemon juice to the sponge and topped with strawberries.
When baking with maple syrup you need to make sure that you use pure maple syrup as maple flavoured syrup contains sugar!
This is what I did...
Lemon and Strawberry Sugar Free Cake
150g pure maple syrup
150g self raising flour
Juice and zest of 1 large lemon
Pre heat the oven to 180C
1 - When using maple syrup I find that the all in one method is the best. Place the butter, maple syrup, eggs, self raising flour, lemon juice and zest in a bowl and mix all of the ingredients together until you have a smooth mixture.
2 - Spoon the mixture into a prepared cake tin and place in the centre of the pre heated oven and bake for 30 - 40 minutes or until the cake is thoroughly baked.
3 - Once the cake is baked remove from the oven and leave to cool in the tin for 10 minutes before removing from the tin and allowing to cool completely on a cooling rack.
4 - Once the cake is cooled halve the strawberries and arrange on the top of the cake and serve.
You can enjoy this cake as it is or with some freshly whipped double cream. However you choose to serve it is sure to be a success. The maple syrup adds a lovely depth of flavour and combined with the bitterness of the lemon and the sweet strawberries makes this a cake that is so full of flavours. It will keep you wanting more!