Soft Maple Syrup and Walnut Cake
Serves: 2x loaf tins or 1x 26cm
- 3 Eggs
- 30 grams (1 oz) Vanilla Sugar (sub for 2 tbsp sugar and 1 tsp vanilla extract)
- 1 Cup (225 grams/8 oz) Sugar
- 200 ml Sour Cream
- ½ Cup (120 ml) Vegetable Oil
- 1¼ Cups (150 grams/5.3 oz) All -Purpose Flour
- 1¼ tsp Baking Powder
- 1.5 Cups (200 grams/7 oz) Walnuts
- ½ Cup or more Pancake Syrup or Maple Syrup
- Pre-heat oven to 180ºC / 356 ºF
- Grease two loaf tins or one 26cm round cake tin
- Mix together eggs, vanilla sugar, sugar, sour cream and oil
- Add flour and baking powder and mix only until combined
- Pour into the tin and sprinkle with the walnuts on top
- Place in the oven for 25-30 minutes
- Once the cake is out of the oven, while still hot pour over the syrup
- Let cool to room temperature
Recipe by at https://www.kerenruben.com/cakes-and-desserts/soft-maple-syrup-and-walnut-cake/%20
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