Another scrumptious cake - and this time it's eggless. I'm very pleased to have tried out this recipe because it's something I can make again when my mother comes visiting. It's mouth-wateringly tasty, especially on the second day. It might not look like much but believe me, the taste is gorgeous.
If anybody is wondering why I recommend so highly each and every cake I bake - well, it's because I choose those that sound nice but, more importantly, are easy to make. I'm no baker, and in any case complicated, ultra-rich ganache cakes and such-like things dont tempt my fancy. Simplicity is everything.
Recipe for: Eggless maple-syrup pecan cake
1-1/2 cups cake flour
1 tsp baking powder
3/4 tsp baking soda
6 tbsp caster sugar (superfine sugar)
3 tbsp pure maple syrup
1/2 cup chopped pecans
1/2 cup vegetable oil
Juice of 1/2 lemon (I used lime)
1/2 cup milk
Vanilla sugar for dusting (optional)
1. Grease and line an 8" square baking pan.
2. Preheat the oven to 180C/350F.
3. Mix the flour, sugar, baking powder, baking soda, salt and pecans thoroughly.
4. Stir in *the remaining ingredients and mix well.
5. Pour into the cake tin and bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.
6. Cool in pan for 5 minutes, then turn out carefully onto a wire rack.
7. Dust with vanilla sugar (optional) while still warm.
8. Serve at room temperature.