Maple, cinnamon and nuts sponge cake
I do not have much to write about this cake.
I just woke up yesterday morning, and there was no cake to go along with my coffee. No cookies too. It wasn't easy guys.. 😅
I checked what was in the pantry and started immediately to bake a cake.
It turned out not bad at all!
A sponge cake with some candied pecans and walnuts, cinnamon and maple. I combined plain flour, spelt flour and semolina.
So try and tell me how it turned out, alright ? :)
50 grams of walnuts
20 grams of candied pecans (can also use regular)
120 grams of all-purpose flour
120 grams of spelt flour
200 grams of sugar
100 grams of soft butter
80 grams of semolina
250 ml milk
100 ml sour cream
10 grams of baking powder
Teaspoon baking soda
30 grams of ground coconut
4 tablespoons maple
Tablespoon brown sugar
Teaspoon of vanilla extract
2 teaspoons cinnamon
Teaspoon of salt
Half a teaspoon of nutmeg
A teaspoon of lemon zest
A pinch of ground black pepper
2 tablespoons rum (optional)
Preheat the oven to 160 degrees Celsius.
Finely chop the nuts and pecans.
In a mixer/hand mixer, mix the eggs together with the sugar using a balloon / whisk hook.
Add the softened butter, baking powder, cinnamon and baking soda, continue to whisk.
Add half the amount of nuts and pecans and half keep aside.
Add all the other ingredients and mix well.
Spread butter on a round pan (diameter 24-25).
Sprinkle some small pieces of butter, brown sugar and some of the remaining nuts on the bottom of the pan.
Pour in the batter and sprinkle the rest of the nuts on top.
Put in the oven for 45 minutes.
Insert a toothpick in the center of the cake, if it comes out with crumbs the cake ready.
If necessary leave the cake for a few more minutes in the oven until it passes the toothpick and crumb test.
The amount of batter is enough for a round pan as I mentioned or two English cake pans. If you choose English cake pans, the baking time will change. It is recommended to check the cakes after half an hour.