How To make Maple Walnut Cake
2 2/3 c Cake flour
3/4 ts Baking soda
1/2 ts Salt
1/4 ts Baking powder
3/4 c Buttermilk
1/2 c Pure maple syrup
14 oz Unsalted butter; at rm temp
1 c Granulated sugar
1 1/4 ts Maple extract
1 ts Vanilla extract
3 Eggs
1 c Finely chopped walnuts
3 c Confectioner's sugar
1 c Marshmallow creme
Walnut halves for decoration -----nutritional data per *calories *gm protein *gm fat *gm carbo *mg sodium *mg chol Heat oven to 350. Butter and flour two 9" cake pans. Combine flour, soda, salt, and baking powder. Combine buttermilk and maple syrup. With an electric mixer set at med-low speed, beat 6oz of the butter (12 tbs) and the granulated sugar until light and fluffy, about 5 minutes. Beat in 1tsp of the maple extract and the vanilla. Beat in eggs one at a time, beating well after each addition. Reduce speed and beat in flour mixture in three parts, alternating with buttermilk mixture. Stir in the chopped walnuts. Pour into prepared pans. Bake until a toothpick stuck into the center comes out clean, about 25 minutes. Cool 10 minutes in pans. Remove from pans and cool completely on wire racks. Meanwhile, sift confectioners' sugar. With an electric mixer set at medium speed, beat remaining 8oz butter (16 tbs) until creamy. Reduce speed to low and gradually beat in confectioners' sugar. Beat in remaining 1/4tsp maple extract. With a spatula, fold in marshmallow creme. Put on cake layer on a serving plate. Spread top with about 3/4c frosting. Top with remaining layer. Spread top and sides with remaining frosting. Decorate with walnut halves. Work Time: 1 hour Total Time: 1 hour 25 minutes, plus cooling time -----
How To make Maple Walnut Cake's Videos
Maple Apple Walnut Cake
Group Project for class
Maple Walnut Keto Bars
Pan size: 8x8 baking pan
•INGREDIENTS•
1 1/4 cups (125g) blanched almond flour
1/4 cup (50) powdered erythritol
1/4 tsp (1g) salt
1/4 cup (55g) chilled unsalted butter
1/2 cup (115g) unsalted butter
1/3 cup (70g) brown sugar substitute (I used Swerve brown sugar substitute)
1/3 cup (70g) allulose or erythritol
1/2 cup (120ml) heavy whipping cream
1 1/2 teaspoons (6g) maple extract
2 large eggs
1/4 teaspoon (1g) salt
1 1/2 cups (190g) chopped walnuts
Yields 16 bars (1 per serving)
Net carbs per serving: 1.6g
Fiber: 1.7g
Fat: 22g
Protein: 5.7g
Net calories:236
▶️IG:
Recipe by Carolyn Ketchum
Tamaño del molde: molde para hornear 8x8
• INGREDIENTES •
1 1/4 tazas (125 g) de harina de almendras blanqueadas
1/4 taza (50) de eritritol en polvo
1/4 cucharadita (1 g) de sal
1/4 taza (55 g) de mantequilla sin sal fría
1/2 taza (115 g) de mantequilla sin sal
1/3 taza (70 g) de sustituto de azúcar moreno (utilicé el sustituto de azúcar moreno Swerve)
1/3 de taza (70 g) de alulosa o eritritol
1/2 taza (120 ml) de crema batida espesa
1 1/2 cucharaditas (6 g) de extracto de arce
2 huevos grandes
1/4 cucharadita (1 g) de sal
1 1/2 tazas (190 g) de nueces picadas
Rinde 16 barras (1 por porción)
Carbohidratos netos por porción: 1.6 g Fibra: 1.7g Grasas: 22 g Proteína: 5.7g Calorías netas: 236
Pro Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live!
Professional Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live! Check out the recipe below so you can bake along with Anna!
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Recipe
Gluten-free
Serves 12 (Makes one 9-inch/23 cm torte)
Prep Time: 40 minutes, plus freezing
Cook Time: 75 minutes
Ingredients
Maple Walnuts:
1¼ cups (125 g) walnut pieces
¼ cup (60 mL) pure maple syrup
Meringue:
4 large egg whites, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
Filling and Assembly:
2½ cups (625 mL) whipping cream
⅔ cup (160 mL) pure maple syrup
1 tsp vanilla extract
Directions
1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. For the maple walnuts, toss the walnut pieces with the maple syrup and spread in a
single layer on the baking tray. Toast for about 15 minutes, until browned. Cool the nuts
on the tray and then roughly chop them by hand. Turn down the oven to 275°F (135°C).
3. For the meringue, using a dark marker, trace three 8-inch (20 cm) circles on the
parchment paper, leaving 1 inch (2.5 cm) between the circles. (Use two sheets of
parchment paper and two baking trays, if needed.) Turn the sheet(s) over.
4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg
whites at high speed until foamy. With the motor still running, pour in the granulated
sugar and whip until the egg whites hold a stiff peak when the beaters are lifted. Whip in
the brown sugar quickly.
5. Dollop and spread the meringue over the three circles, to just a ½ inch (1.2 cm)
inside the edge of each circle (the meringue will expand as it bakes). Bake for about an
hour, until crisp (a fair bit of browning is OK). Allow to cool completely on the trays
before assembling. Remove the parchment paper.
6. For the filling, using electric beaters or a stand mixer fitted with the whip attachment,
whip the cream to medium peaks and fold in the maple syrup, vanilla and all but 3 Tbsp
(45 mL) of the chopped maple walnuts.
7. Grease a 9-inch (23 cm) springform pan and line it with parchment paper. Place one
meringue disc at the bottom of the pan and spread it with a third of the cream. Top with
the second meringue disc and another third of the cream. Repeat once more with the
remaining meringue and cream and then sprinkle the top layer with the reserved 3 Tbsp
(45 mL) chopped maple walnuts. Freeze overnight, loosely covered.
8. An hour before you plan to serve the torte, transfer it from the freezer to the fridge.
The meringue layers will soften slightly, allowing for easier slicing. The torte will keep,
well wrapped, in the freezer for up to 2 weeks.
Notes
When warmed slightly in the fridge, this simple frozen torte slices easily to reveal the
textures of creamy semifreddo and crunchy meringue within. A few fresh berries on the
plate add just the right amount of colour, or you can prepare the Raspberry Coulis (page
XX) and spoon some alongside each slice.
The challenge with many baked meringue recipes is to keep the meringue from
browning. In this case, because the meringue has brown sugar in it, tinging it brown
already, the browning is actually expected and adds a caramel flavour that
complements the maple syrup.
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Maple Pecan Cake Recipe with Maple Buttercream
#Sponsored My favorite Maple Pecan Cake with Maple French Buttercream! This recipe is sponsored by Maple from Canada. This incredibly delicious cake is made only with 100% pure maple syrup as a sweetener – no sugar in this recipe! The delicate maple pecan cake layers are lightly brushed with extra maple syrup and frosted with the creamiest maple French buttercream! Pure maple syrup is a natural sweetener that’s derived directly from maple sap and is made with just one ingredient – 100% pure maple. You’ll love all the maple flavor in this cake recipe! It’s perfect for fall and for Thanksgiving! #ad
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MAPLE PECAN CAKE
Maple Pecan Cake is a moist and flavourful Dessert that is a real Treat !
Step by step I walk you through the process of how to make it and the recipe amounts are given to you both on screen and verbally.
Enjoy!!
UNSALTED BUTTER
DARK SUGAR
LIGHT BROWN SUGAR
EGGS
MAPLE SYRUP
FLOUR
BAKING POWDER
BAKING SODA
SALT
BUTTERMILK
PECANS
BUTTER
MAPLE SYRUP
CONFECTIONERS SUGAR
BUTTER
MAPLE SYRUP
HALF AND HALF CREAM
SALT
Maple Nut Chiffon Cake (2023)
In this video, I'm using shelf stable ingredients to make a Maple Walnut Chiffon cake. I walk you though step by step how to make this cake vintage style cake.
Download Shelf Stable Pantry Recipe Cookbook cover & binder sheet
Print the recipe here ---
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00:00 Introduction
01:05 Ingredients
02:03 preheat the oven to 325F
02:23 Mixing the batter
05:16 Beating the egg whites
06:38 folding in the egg whites
07:57 Add the batter into the pan and baking
09:50 Second temperature