MAPLE SUGAR CAKES (GF)

 

September 26, 2016

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Winners of the Droolworthy Prize, Maple Sugar Cakes will earn you the coveted wow-face, the how-did-you-do-it-face. From the first bite, maple syrup oozes from deep inside a toasted crust of almonds and buckwheat. Mix'm in the morning. Bake'm in the afternoon. Eat'm the same day for the best crunch. Your holiday table needs gluten-free Maple Sugar Cakes. Be sure to leave me your comments below.

Here in Montreal resides a Pastry Chef named Patrice Demers. He submitted this recipe as part of a compilation of Montreal Chefs' favourite recipes. This must-have book is titled Montreal Cooks and is available on Amazon.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

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Instructions

MISE EN PLACE THE CAKES

Measuring the butter for mise en place.
Measuring the butter for mise en place.

BROWN THE BUTTER

  • Melt the butter over low heat.

Melt the butter.
Melt the butter.

  • Once the butter is melted, cook, uncovered watching carefully to prevent burning.
  • As the foam rises to the surface, move it away to check the milk solids below.
  • Once the milk solids become a rich golden brown, immediately pour your butter through a strainer.

Browned butter take on a toasty flavour.
Browned butter take on a toasty flavour.

  • Combine the browned butter and canola oil and set aside to cool.

MAKE THE CAKE BATTER

  • Pour the egg whites onto the dry ingredients and, using a whisk, stir to combine well.

Adding the egg whites into the maple sugar and buckwheat flour.
Adding the egg whites into the maple sugar and buckwheat flour.

  • Add the melted butter and canola oil. Stir until the batter is smooth.
  • Pour into a smaller bowl, cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Pouring the batter into a glass cup to refrigerate.
Pouring the batter into a glass cup to refrigerate.

MOULD AND BAKE THE CAKES

  • Preheat the oven to 350F (180C).
  • Lightly spray 1" x 3" silicone financier or very small brioche moulds.
  • Remove the batter from the refrigerator and stir to recombine. The batter will be flexible even after a long stint in the fridge.
  • Spoon the batter into the moulds, filling them 3/4 full.

The silicon financier mould filled 3/4 and ready for the oven.
The silicon financier mould filled 3/4 and ready for the oven.

Brioche tins filled 3/4 and ready for baking.
Brioche tins filled 3/4 and ready for baking.

  • Bake the brioche tins at 350??F for 20-25 minutes or the larger financiers for about 30-35 minutes.

Little cakes cooling.
Little cakes cooling.

Same cakes baked in financier moulds.
Same cakes baked in financier moulds.

  • They are baked when a cake tester comes out clean. Double check by breaking one cake open a bit to see if the interior is baked and crumbly. If they look under, set them back in the oven at 5 minutes intervals.

Maple Sugar Cakes. The Finer Cookie.
Maple Sugar Cakes. The Finer Cookie.

  • Unmould immediately and let cool.

SERVING THE CAKES

  • These are best served the same day, as they will be their crunchiest. If they soften overnight, you can re-crisp them by setting them in a 325F oven for 10-15 minutes. Just be careful not to over brown the surface.

Maple Sugar Cakes. The Finer Cookie.
Maple Sugar Cakes. The Finer Cookie.

Note on Baking: It is difficult to over bake these beauties because they're so moist from the oil, butter and egg whites. The maple sugar will melt too, creating a juicy center. As they bake, the butter will sizzle and the cakes will rise. It's important to bake them until the exterior develops a crunchy shell.

TAGS:  maple   buckwheat   cakes       LABELS: Kids  Quick and Easy  Savoury 

Comments

5 Comments

[email protected]   2017-03-09

Oh I love brown butter anything- these look so amazing!

Kimberlie 2017-03-09

Thanks Terri.

Samantha | My Kitchen Love   2017-03-08

The tops of these gems!! So beautiful.

Kimberlie 2017-03-09

Thanks!

Colleen Milne   2017-03-08

These look and sound divine! The crunchy exterior, and maple syrup oozing out from inside! Heaven. Thanks for sharing.

Kimberlie 2017-03-09

Hi Colleen, I wouldn't have used the words crunching and oozing on just any cookie. These definitely crunch and ooze.

Ayngelina Brogan   2017-03-08

Ooh love this, we're actually participating in the Toronto Cooks book, although it's not out until fall. Until then I'll make these cookies!

Kimberlie 2017-03-09

Yes, please do. You'll find them delicious.

Karen Morrison   2017-01-04

How absolutely Canadian! With the temperature dropping and the leaves changing colour, this is the perfect little bite after a long walk in the country. Once again, well done Kim!

Kimberlie 2017-01-04

Thanks Karen. You're right. They're perfect for the change into Fall.

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MAPLE SUGAR CAKES (GF)

Ingredients
Instructions

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