BARBECUED MAPLE CAKE

BARBECUED MAPLE CAKE

Here you go – this barbecued maple cake recipe is a fun risk to be undertaken when you’re feeling brave and bold. We bake this cake in a kettle barbecue, which gives it a fantastic smoky taste. Granted, it is a little unconventional to bake in a barbecue, as the heat is difficult to regulate, but the result gives a completely new dimension to the cake. Once you master this technique you will be baking all sorts of dishes on a barbecue. Don’t worry if you haven’t got a barbecue however, as the cake also bakes beautifully in an oven and you get the smoky taste from the smoked butter, which you can source on the internet.

INGREDIENTS

SERVES: 8

300g caster sugar

200g butter, softened, plus extra for greasing the tin

30g smoked butter

4 eggs

2 extra egg yolks

120g maple syrup, plus extra to serve

400g self-raising white flour

METHOD

1: Light a barbecue and leave the coals to become glowing. Alternatively, preheat the oven to 180°C/ Gas Mark 4. Grease a 25cm springform cake tin, line the base with baking parchment and then flour.

2: Beat the sugar and both butters together until light and creamy. Beat in the eggs, one by one, then beat in the egg yolks and maple syrup. Sift over the flour and beat it in. Pour the batter into the cake tin and smooth the surface. Place on the barbecue rack, close the lid and wait to see what happens. Just keep checking the cake until a skewer inserted in the centre comes out clean and the cake comes away from the edge of the tin.

3: Or, if you don’t want to live life quite that much on the edge, place the tin in the oven and bake the cake for 35 minutes, or until a skewer inserted in the centre comes out clean and the cake comes away from the edge of the tin.

4: However, you bake the cake, though, leave the cake to cool in the tin for 10 minutes on a wire rack. Turn it out and peel off the paper, then leave it to cool completely. Serve cut into slices with a little maple syrup spooned over.

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INGREDIENTS

SERVES: 8

300g caster sugar

200g butter, softened, plus extra for greasing the tin

30g smoked butter

4 eggs

2 extra egg yolks

120g maple syrup, plus extra to serve

400g self-raising white flour

METHOD

1: Light a barbecue and leave the coals to become glowing. Alternatively, preheat the oven to 180°C/ Gas Mark 4. Grease a 25cm springform cake tin, line the base with baking parchment and then flour.

2: Beat the sugar and both butters together until light and creamy. Beat in the eggs, one by one, then beat in the egg yolks and maple syrup. Sift over the flour and beat it in. Pour the batter into the cake tin and smooth the surface. Place on the barbecue rack, close the lid and wait to see what happens. Just keep checking the cake until a skewer inserted in the centre comes out clean and the cake comes away from the edge of the tin.

3: Or, if you don’t want to live life quite that much on the edge, place the tin in the oven and bake the cake for 35 minutes, or until a skewer inserted in the centre comes out clean and the cake comes away from the edge of the tin.

4: However, you bake the cake, though, leave the cake to cool in the tin for 10 minutes on a wire rack. Turn it out and peel off the paper, then leave it to cool completely. Serve cut into slices with a little maple syrup spooned over.

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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