Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Austrian Maple Spice Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Self raising flour
2 Tablespoon(s) Cinnamon
1 Teaspoon(s) Ground cloves
2 Teaspoon(s) Ground ginger
2 Tablespoon(s) Dutch cocoa
1 Cup(s) Pure maple syrup
1/2 Cup(s) Honey
1 1/2 Cup(s) Castor sugar
1 1/2 Cup(s) Buttermilk
1 Teaspoon(s) Pure vanilla extract
3 Tablespoon(s) Marmalade or apricot jam
200 Gram(s) Cooking chocolate
2 Tablespoon(s) Butter
One small orange, juice and
rind of
4 Tablespoon(s) Sugar
2 Teaspoon(s) Water
Butter a non-stick 28cm. springform tin and set aside. Preheat the
oven to 180c. In a large bowl, mix together the flour, cinnamon,
ground cloves, ginger and cocoa. In a separate bowl, whisk the maple
syrup, honey, sugar, buttermilk and vanilla. Gently but thoroughly
combine the flour mixture and the syrup mixture. Pour the batter into
the prepared cake tin and bake at 170c. for 1 hour and 10 minutes,
until the cake is "springy" when pressed gently in the centre. Remove
the cake from the oven and cool thoroughly in the tin. When that cake
is cold, remove it from the cake tin and set aside. To make the
glaze, melt the chocolate and butter, either in the microwave or in a
bowl resting over a saucepan of simmering water. When melted, whisk in
the orange juice thoroughly. Meanwhile, warm the marmalade and gently
spread it over the surface of the cake. Allow to cool. When the
chocolate mixture is smooth, carefully pour over the marmalade topped
cake and spread to cover. Cut the rind of the orange into fine strips
or use a "zester". Heat the sugar and water together in a small
saucepan and when liquid, add the orange strips and simmer for 5
minutes. Lift out the caramelised orange strips and allow to cool.
(discard remaining syrup). Before serving, pile the caramelised orange
strips in the centre of the cake. Converted by MC_Buster. Per
serving: 1116 Calories (kcal); 27g Total Fat; (20% calories from fat);
14g Protein; 222g Carbohydrate; 75mg Cholesterol; 637mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat;
12 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 2105
Calories From Fat: 715
Total Fat: 86.9g
Cholesterol: 75.8mg
Sodium: 427.3mg
Potassium: 928.2mg
Carbohydrates: 358.1g
Fiber: 21.4g
Sugar: 214.8g
Protein: 22.7g

Scale this recipe to Servings [?]