MAPLE SUGAR CAKES

MAPLE SUGAR CAKES
September 26, 2016 Kimberlie

MAPLE SUGAR CAKES

Maple Sugar Cakes. The Finer Cookie.

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.

MISE EN PLACE THE CAKES

BROWN THE BUTTER

  • Melt the butter over low heat.
    maple sugar cakes the finer cookie

    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.
    maple sugar cakes the finer cookie

    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.
    maple sugar cakes the finer cookie

    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.
    maple sugar cakes the finer cookie

    Pouring the batter into a glass cup to refrigerate.

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.
    maple sugar cakes the finer cookie

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

  • maple sugar cakes the finer cookie

    Brioche tins filled 3/4 and ready for baking.

  • Bake the brioche tins for 20-25 minutes or the financiers for about 30-35 minutes.
    maple sugar cakes the finer cookie

    Little cakes cooling.

  • maple sugar cakes the finer cookie

    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 325ºF 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.

10 Comments

  1. Karen Morrison 3 months ago

    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!

    • Author
      Kimberlie 3 months ago

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

  2. The tops of these gems!! So beautiful.

    • Author
      Kimberlie 2 weeks ago

      Thanks!

  3. Colleen Milne 2 weeks ago

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

    • Author
      Kimberlie 2 weeks ago

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

  4. Ayngelina Brogan 2 weeks ago

    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!

    • Author
      Kimberlie 2 weeks ago

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

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

    • Author
      Kimberlie 2 weeks ago

      Thanks Terri.

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