MAPLE SUGAR CAKES
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.
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MISE EN PLACE THE CAKES
- In a small saucepan, measure the cold butter and set on the stove.
- In a large bowl, combine maple sugar, finely ground almonds, buckwheat flour and salt.
- Separate the egg whites and save the yolks for another purpose.
- Ready your financier moulds or your (also known as floret cups).
- Ready your dough whisk or large spatula.
BROWN THE BUTTER
- Melt the butter over low heat.
- 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.
- 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.
- 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.
MOULD AND BAKE THE CAKES
- Preheat the oven to 350°F (180°C).
- 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 ¾ full.
- Bake the brioche tins for 20-25 minutes or the financiers for about 30-35 minutes.
- 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.
- 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 325ºF oven for 10-15 minutes. Just be careful not to over brown the surface.