Even though I’ve lived in Europe for over thirty years now, there are still some American childhood tastes and flavours that stay with me. It’s like they are engraved in my tastebud DNA. One of these is maple syrup.
My partner, Irish to his marrow, cannot understand my fondness for sweet potato. (When I have Thanksgiving with other American-born friends he will pass on any sort of squash too, including pumpkin pie – my favourite.)
But, having a sweet tooth, he does understand my fondness for maple syrup, which to me is a sort of superior honey.
For my beloved, the real piece de resistance is my Maple Nutmeg Feather Cake. Here’s how to make it.Print
- Preheat the oven to a moderate 350°F/180°C.
- Butter and dust with flour (or line with baking parchment) a 9?x13? pan.
- Melt butter and place in a medium mixing bowl. Blend in maple syrup when the butter has cooled. Beat in 3 large eggs, one at a time.
- In a separate bowl: Sift flour, salt, baking soda and baking powder.
- Grate 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. Don’t get mad with this batter.
- Pour better into pan and bake, checking after 30 minutes. It’s done when a toothpick comes out clean from the center.
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.
Editor’s Note: Want to make your own maple syrup? Check out Lehman’s full line of Maple Sugaring Supplies! Writer, gardener and maple lover Bee Smith was raised in the U.S. but has lived in Ireland for several decades. This recipe was first published in 2011.