Receta MAPLE BIRTHDAY CAKE
I recently celebrated a birthday and in an attempt to be festive decided to make myself a classic, layered birthday cake. Who else would I trust with my birthday cake recipe then Martha Stewart? I adapted this to be gluten-free with no trouble and it was the perfect winter birthday treat.
MAPLE WALNUT LAYER CAKE WITH BUTTERCREAM FROSTING
(recipe behind the cut)
- MAPLE WALNUT LAYER CAKE WITH BUTTERCREAM FROSTING
- 8 tablespoons butter, room temperature (more to grease)
- 2 3/4 cup Bob's Red Mill all purpose flour
- 2 cups maple syrup
- 3 eggs
- 1 tablespoon baking powder
- 1.5 teaspoon xanthum gum
- 1/4 teaspoon salt
- 1 teaspoons ground ginger
- 1 cup almond/coconut milk
- 1 teaspoon vanilla
- 1 cups walnuts (chopped)
- 1/4 cup tapioca starch
1. Preheat the oven to 350 degrees. Butter your cake pans. I messed around with different sizes, but two 9 by 2 inch round pans will do. Dust with flour.
2. Beat the butter in a stand mixer until creamy. Add maple syrup until combined, then eggs and beat on medium speed.
3. In another large bowl: sift flour, baking powder, salt, xanthum gum, ginger and tapioca starch. Add all dry ingredients to stand mixer and combine well. Slowly add vanilla extract and milk. Stir 3/4 cup walnuts (chopped well) and save the rest for decorating.
4. Add batter to cake pans and bake until golden, about 40 minutes. Insert a toothpick into the center to test when it's done -- it should come out clean. Let cakes cool on a wire rack.
5. Remove cakes from their pans. Place one on a stand mixer, spread evenly with buttercream frosting. Layer second cake and spread remaining around the sides and top. Use the last of the walnuts to decorate the cake, however you please!