Maple Spread Cornmeal Cake

Preparation:                                                    15 min                                                                                                                                                                                                                   

Cooking:                                                     30 min                                                                         

6 servings

 

  • 1 cup (250 mL) flour
  • 1 cup (250 mL) corn meal
  • 2 tsp. (10 mL) baking powder
  • 1 tsp. (5 mL) cinnamon
  • 1/4 tsp. (1 mL) salt
  • 2 eggs
  • 1/3 cup (80 mL) butter, melted
  • 1/3 cup (80 mL) maple syrup
  • 1/2 cup (125 mL) milk
  • 125g of pure maple spread
  •  

     

    Preparation

     

    Preheat oven to 375°F / 190°C.
    Mix flour, corn meal, baking powder, cinnamon and salt together in a bowl.
    Beat eggs in a small bowl.
    Stir maple syrup and milk into beaten eggs.
    Add liquid ingredients to dry ingredients, mixing just enough to moisten. Do not overmix.
    Pour dough into a 9-in. (23-cm) round cake, greased and lined with parchment paper.
    Bake at 375°F / 190°C for about 25 minutes or until a knife inserted in the middle comes out clean.

    Let cool down.

    Split cake in half and spread 125g of pure maple spread in the center.    Warm up a little the spread; few seconds in micro-waves oven. ( not too much.  We want it to stay smooth and creamy) Cover with the other half. Serve with fresh fruits and whipped cream and sprinkle with Martinette's pure maple sugar with cranberries on top.

     

    A real delight by La Ferme Martinette! 

     

    Suggestions 

     

    Cake can also be flavoured with orange zest instead of cinnamon.