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Maple-Walnut Cake

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Maple-Walnut Cake

Maple-Walnut Cake

Need a vegetarian dessert? Maple-Walnut Cake could be a great recipe to try. This recipe makes 10 servings with 1036 calories, 13g of protein, and 82g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, walnuts in syrup, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

1
Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes.
Ingredients you will need
Maple SugarMaple Sugar
Egg WhitesEgg Whites
SugarSugar
WaterWater
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
BowlBowl
2
Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
Ingredients you will need
Maple ExtractMaple Extract
ButterButter
Equipment you will use
BlenderBlender
BowlBowl
Frying PanFrying Pan
3
Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
Ingredients you will need
WalnutsWalnuts
SyrupSyrup
Equipment you will use
ToothpicksToothpicks
4
Coarsely chop the walnuts.
Ingredients you will need
WalnutsWalnuts
5
Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
Ingredients you will need
FrostingFrosting
WalnutsWalnuts
SpreadSpread
Maple SyrupMaple Syrup
NutsNuts
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BowlBowl
6
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Baking PaperBaking Paper
OvenOven
7
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
Ingredients you will need
Baking PowderBaking Powder
VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
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BlenderBlender
WhiskWhisk
BowlBowl
8
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
Ingredients you will need
ButterButter
CreamCream
All Purpose FlourAll Purpose Flour
WaterWater
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Measuring CupMeasuring Cup
BowlBowl
9
Divide the batter between the prepared pans.
10
Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes.
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OvenOven
11
Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
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KnifeKnife
12
Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Equipment you will use
Serrated KnifeSerrated Knife
13
Photograph by Levi Brown
DifficultyExpert
Ready In2 hrs, 20 m.
Servings10
Health Score8
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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