INGREDIENTS
Cake
1 ½ cups (375 ml) flour
1 tsp (5 ml) baking powder
1 ½ tsp (7.5 ml) curry powder
1/4 cup (65 ml) butter
1 cup (250 ml) sugar
1 cup (250 ml) milk
1 whole egg
Sauce
1 cup (250 ml) maple syrup
1 cup (250 ml) brown sugar
1 cup (250 ml) boiling water
1/4 cup (65 ml) butter
INSTRUCTIONS
Preheat oven at 325°F.
Preparing the cake
- Over a mixing bowl, sift together flour, baking powder and curry powder.
- Using an electric beater, cream room temperature butter, whole egg and sugar until smooth.
- In alternating batches, add milk and flour to the butter mixture.
- Pour the batter into a buttered 12 in x 8 in cake pan. Set aside.
Preparing the sauce
- Pour all the ingredients into a saucepan, bring to a boil and cook for 2 minutes.
- Slowly pour the sauce onto the cake batter, without mixing it in.
- Bake at 325°F for 45 minutes.
Aromatic Trail
This recipe was tailor made for Domaine Pinnacle Ice Cider, which, by its aromatic structure, marries brilliantly with maple-enhanced desserts.
Aromatic Tricks
This recipe was tailor made for Domaine Pinnacle Ice Cider, which, by its aromatic structure, marries brilliantly with maple-enhanced desserts. And when it comes to maple syrup, you should know that it is practically blood-related to Indian curry, as they share copious amounts of volatile compounds. Now, that’s gastronomic fusion! Sprinkle all of your maple-based dishes with a dash of curry, and you will understand! The union with ice cider is symbiotic, and the harmony simply orgasmic!