Even though Iâ€™ve lived in Europe for over thirty years now, there are still some childhood tastes and flavours that stay with me. Itâ€™s like they are engraved in my tastebud DNA. My partner, Irish to his marrow, cannot understand my fondness for sweet potato.Â When I have Thanksgiving with other American-born friends he will pass on any sort of squash too, including pumpkin custard pie (my favourite.)
I substitute maple syrup for honey in bread making and on cold winter days there is nothing like oatmeal with maple syrup to help you face the day.
But for my beloved the real piece de resistance is Maple Nutmeg Feather Cake. Here’s how to make it.Preheat the oven to a moderate 350Â°F/180Â°C.
Butter and dust with flour (or line with baking parchment) a 13″x9″x2″ pan.
Melt Â½ cup of butter (a microwave will do this in less than 1 minute). Blend in 1-cup maple syrup when the butter has cooled. Beat in 3 large eggs, one at a time.
Grate Â½ of a nutmeg into the dry ingredients.
Beat the wet ingredients into the dry ingredients, beating in up to 1 cup buttermilk or soured milk to make a smooth batter.
Note: I never use an electric mixer. Soon enough you will get to know how furiously or gently to beat any batter.Â Donâ€™t get mad with this batter.
Pour in your tin and check after 30 minutes. Itâ€™s done when a toothpick comes out clean from the centre.
Optional: You could dust sparingly with confectioner’s sugar if you think it is too plain. Or you could dot a few pecans on top if you like your cakes to look more decorated. But this is delicious as a plain square, too.
Some might want to add a dab of cream or crÃ¨me fraiche. But given some personâ€™s cholesterol counts in this household these, too, are banned, except on high days and holidays.
Editor’s Note: Want to make your own maple syrup? Check out Lehman’s full line of Maple Sugaring Supplies!