It’s been a long time since I’ve done a blog post update. I shouldn’t have any excuses as it’s the summer holidays and I’ve got much more time than I usually have. But summer holidays also means a chance to catch up on a long list of jobs I don’t get done and the blogging goes by the wayside. There have been so many blog posts in draft on the system for a few weeks now. Today, as I write I thought enough is enough and I need to get back into it.
A couple of weeks ago I joined in with the Clandestine Cake Club’s A Year Of Cake Monthly Bakealong for July. For the monthly bakealong you have to choose one of the recipes featured in A Year Of Cake for that relevant month and bake it. You share photos and experiences with others and Lynn Hill, the founder of the Clandestine Cake Club does a write-up and posts it on the website. The July chapter has eight different cakes to choose from. I chose to adapt the first recipe in the chapter, Shelley Titmus’ Bacon and Maple Syrup Cake in honour of Canada Day.
Coincidentally I was in Canada on holiday in July, visiting my brother and his family. I missed being there for Canada Day on 1st July, although my mum got to enjoy the celebrations! I would have loved to have taken a cake over to my family but it would have got a bit damaged on the plane!
Shelley’s Maple Syrup Cake is actually made with bacon as well. I’ve never tried bacon in a cake before though I’ve had it with pancakes and maple syrup. I would have needed about 18 pieces of streaky, dry cured bacon to add to the recipe. The bacon is grilled until crispy. Some is added into the cake batter, the rest used as a topping and filling for the cake. I didn’t have any bacon in but I had some other ingredients I wanted to use in the cake. I had brought back some genuine Maple Syrup back with me from Edmonton, as well as some maple flavoured peanuts. I thought the peanuts would be a fantastic alternative to the bacon in the cake.
I didn’t actually start to bake the cake until the very last day in July. It ended up being a Sunday lunch dessert/ pudding. It was a fantastic reminder of a very special holiday. The cake itself is baked in three layers in 3 separate 20cm or 8″ diameter sandwich tins. I creamed sugar and butter together with an electric whisk, then added 5 beaten eggs one at a time. These were mixed in slowly with some flour and a little milk, along with 3 tbsp of the pure Canadian Maple Syrup. I didn’t add any maple peanuts to the actual cake as I wasn’t sure how they’d react to baking. Instead I kept them for the filling and topping.
While the cakes were baking, I made up the cake filling and topping. This was a simple buttercream icing but maple syrup was added to the icing to flavour it as well. It tasted gorgeous but very sweet so a little piece would be all you would need.
The three layers baked for about 20-25 minutes and once cooked came out of the oven and cooled down on a wire rack. I went off to start a couple of other jobs so I wouldn’t be tempted to eat the spare peanuts or to decorate the cake before it was cool enough. There was enough icing and enough peanuts to decorate the cake with. To finish off, I drizzled some more maple syrup on the top of the cake.
We ended up having our Sunday dinner later than planned, so guess who ended up troughing a piece before? Yes, you guessed right! It was absolutely delicious and the cake didn’t last long. I’ll definitely be baking this one again.
Love Sam xx