Menu

Main navigation

/ food

Lomelino’s Maple Syrup Cake + Book Giveaway (closed)

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

I’m pretty sure by now we all know of the existence of the baking maven behind the popular site Call Me Cup Me Cupcake, a.k.a. Linda Lomelino. Not only does this girl bake amazingly beautiful cakes but she’s also an artist at heart; she’s a photographer, musician, stylist. Sweet swedish jebuzzzz!

Well, lucky for us her book Lomelino’s Cakes: 27 Pretty Cakes to Make Any Day Special has finally come out an anglais, and I have a copy for ya along with a recipe to make this maple syrup cake.

Let’s bake!

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

GIVEAWAY CLOSED! Thanks everyone for participaing
Winner was Kirsten!

To enter simply leave a comment in here telling me what’s your ultimate favorite cake. Make sure to enter your email address so I can connect with you. You have until Sunday November 23rd at Minight PST to enter.

This giveaway is only open to USA and Canada. Because you know, shipping

Lomelino’s Maple Syrup Cake
Serves: 8-10 slices
To print recipe, click here

This cake is definitely a bit sweeter than the other cakes I’ve featured on the blog. The rich buttercream makes it perfect for a fall or winter birthday party!

Ingredients:

CAKE
– 3/4 cup pecans (or walnuts)
– 3/4 stick unsalted butter at room temperature
– 1/2 cup light muscovado sugar, loosely packed
– 6 tablespoons maple syrup (the real kind!)
– 2 medium eggs at room temperature
– 1 1/4 cups of flour
– 2 teaspoons baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 3/4 cup milk

FROSTING
– whites from 3 large eggs at room temperature
– 6 tablespoons granulated sugar
– 1/4 cup light brown sugar, not packed
– 4 tablespoons maple syrup
– 1 1/2 sticks unsalted butter, at room temperature

Instructions:

CAKE:

1. Preheat the oven at 350F. Grease three 6-inch cake pans (I used 7 inch turned out a bit thiner but fine).
2. Toast the nuts (pecans or walnuts) in the oven for about 8 minutes. Let them cool, then grind them until they look like fine meal.
3. Beat the butter and muscovado sugar until light and fluffy, about 3 minutes. Then add the maple syrup and incorporate until the batter looks smooth. Add eggs one at a time, completely incorporating before adding the next.
4. Sift the flour, baking powder, cinnamon, and salt into a bowl. Add the ground nuts and stir them into the flour. Place half of the dry ingredients into the butter mix and fold in, then add the milk, then add the rest of the dry ingredients, combine well but don’t over mix. Divide the batter among the cake pans and place in the oven.
5. Bake for 20-25 min until a tooth pick comes out clean when you poke the centre of the cake. Let cool in a rack for about 10 minutes before unmolding them to cool completely.

FROSTING:

1. Pour the eggs whites and sugars into a heat resistant bowl over a saucepan with simmering water (water must not touch the bowl). Using a whisk beat until the mix reaches 150F or the sugar crystals have dissolved (run the meringue through your fingers, no gritty particles should be left). Remove from heat, add maple syrup.
2. Beat the mixture until it’s a fluffy meringue and continue beating until you reach stiff peaks – basically you could turn the bowl upside down and nothing would come down, if the meringue slides keep beating (can take from 5-10 minutes).
3. Once the meringue is ready, add little chunks of the room temp butter and whisk in completely before adding the next chunk. Little bits at a time work best. After all the butter has been added, beat another 5 minutes.

Buttercream Tip

IF your buttercream splits (mine did) simply place it over the steam bath again until you see it starts to melt a bit, beat like there’s no tomorrow and as soon as it comes together remove from the steam.

Also make sure your butter is at room temp! Don’t microwave it or heat it as it will melt and will definitely split.

ASSEMBLE:

– Place a (already cooled) layer of cake, then add some buttercream, add another layer and more buttercream, finally the last cake layer and top it with more buttercream.
– You can add extra buttercream on the sides and scrape it off for a rustic look.
– Add a floral wreath on top a-la Lana del Rey

Voila! Pass that milk and gimme a slice *glob glob glob*

CREDIT:
Recipe: From Lomelino’s Cakes by Linda Lomelino, © 2014 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.

Styling and Photos: Artful Desperado

Thanks to Linda and Roost Books for sending an extra copy for the artful readers!

Reader Interactions

57 Comments

  1. Wow it looks amazing I love the way you decorated it. I made the lemon one but I’m going to have to try this recipe next x

  2. omg this cake. omg. this cake. OMG THIS CAKE. it’s so beautiful you broke my words! this is channeling linda’s magic all the way. and I LOVE that you’re giving away a copy!!!! my favorite cake? right now all i can think about is this one!!!

  3. This is the prettiest damn cake I have ever seen! What a perfect recipe for fall and a nice break from the traditional pumpkin desserts you normally see around the Fall & Winter seasons. I love how the layers of icing are different in size and taper in towards the middle of the cake. Such flair!

    In hopes of getting my hands on that adorable book: My favorite cake is this hazelnut cake that is layered with Nutella (duh!) and has a whipped chocolate icing. As a hazelnut enthusiast, it is the perfect indulgence.

    Rachel
    rachelinflight@yahoo.com
    http://www.rachelinflight.com

  6. now this would put a fabulous kink in the traditional thanksgiving menu! i know the holiday has passed for you, our neighbors up north, but us U.S.A-ians are scouring the interwebs for next week. so thanks! #pinnedit

  7. My ultimate favorite cake is a matcha chiffon cake with light whipped cream frosting. The cake literally melts in your mouth. Delicious!!!

  11. my ultimate cake would be a perfectly dense, moist naked cake decorated beautifully and EXTRA tall :) (much like this one). Keep up the amazing work, Gabriel! You continue to inspire me. xx – nanette

  14. Oh my goodness. This is absolutely stunning. Both your styling and Linda’s recipe are just breathtaking; a match made in heaven. And as for my personal fav, I’m a sucker for rustic naked cakes with heaps of berries and powdered sugar. Cake that’s more of an art than cake.

  16. My favorite would be a toss-up between a my carrot cake and this Bourbon-Apple Cider bundt cake with a ginger syrup glaze I made a few weeks ago.

  20. Oh my favorite cake will always be the intense lemon cake that my grandmother made, my mom makes, and my kids always request. It’s a special one.

  21. My Nana (great grandmother) made a carrot cake to top them all. It’s been at least 30 years since I’ve had a bite and I can still taste it in my mind. Why is it no other carrot cake compares?

  22. That maple syrup cake looks stunning! Right now my favorite cake is a soft fudge vanilla chocolate cake!

  23. My favorite cake is pretty much any one that has equal (or more) frosting to cake! Especially if it’s chocolate and/or peanut butter :) Yum…now I want to make cake!

  26. Lovely cake! Looks absolutely scrumptious. :-) Hmm picking a favorite cake is difficult, but I have to say it would be chocolate cake with vanilla bean icing.

  27. I must say my favorite cake is old school funfetti. I have such great memories of baking up a whole sheet cake after school with friends and eating it while watching MTV. Oh, the good times!

  28. That looks beautiful! My favorite cake is black forest, we would always buy a slice at a bakery we frequented when I was a kid and it still reminds me of childhood :)

  31. So many cakes – but I think my favourite would have to be carrot cake filled with carrot, raisins and coconut with a thick cream cheese buttercream.

  32. Love the Maple Syrup Cake, making for Thanksgiving. My favorite cake is either a French Apple Cake or a Honey-Soaked “Bee” cake that I make.

  33. My favorite cake was a lavender mascarpone birthday cake I made a few years ago, based on my absolutely favorite ice cream flavor.

  39. This cake is so beautifully photographed! My mouth is watering.
    I consider cake a food group (wine, cheese, bread and cake) so picking a favorite is hard. But if forced today i would say the carrot cake from silver palate (which my cookbook automatically opens up to!). Happy baking.

  40. Well I had an ultimate cake until I saw this one but I will let you know anyways. It is a birthday cake that my mother made for me when I was in grade school. It was Boston cream pie. It would still have to made by her with all the mystery that surrounded it for she let me believe it was a pie until the day of my birthday. It was the ultimate cake for me. I am still looking for a Boston cream pie that tastes like it to this day.

  41. Favorite cake? Tough question, I’ve got two, no three answers! Tres leches cake; coconut cake (vanilla); and Wegman’s makes this amazing vanilla cake with vanilla icing….yumm.

  42. My ultimate favorite cake is my mom’s (famous-in-my-social circles) whiskey cake: 3 kinds of whiskey in the batter and whiskey in the glaze. Perfection. Although this maple cake looks like it would put up a good fight!

  43. butterscotch cake. had this as a teenager, they made at the Perkins i worked at. have never found a recipe like it.

  45. My favorite cake is peanut butter with chocolate fudge frosting, although this one looks like a good competitor.

  48. This cake looks delish! I’ll have to try it when my daughter isn’t around – nut allergy :(

    My all time favorite cake is Waldorf Astoria as made by my childhood best friend’s mother. Seriously, anyone else’s version just doesn’t rate : )

    My email is info@salvagedstudio.com and I’m crossing my lucky fingers! Thanks!

  49. Oh wow, this is GORGEOUS! Hard to say, but I think my all-time favorite cake is the Ben Starr pumpkin carrot cake. I remember it taking forever to make but it was an absolute dream!

  50. This cake hooked me! I cannot believe how gorgeous this is! Im new to your site from howsweeteats and I could not be more thrilled to try out several of your recipes. My favorite cake is my browned butter banana cake with browned butter buttercream. So so good. Thanks!

  51. Stunning photography, as always! :) This cake looks like perfection.

    My favourite cake would have to be the vegan double-layered chocolate cake from Angela Liddon’s cookbook.

Newsletter

Subscribe The A List newsletter! Always cool. Never spammy.

SUBSCRIBE