Even though I was sorely tempted to scoff the remains of the Moose Maple Butter I was given last week, I decided to put it to better use than for my tummy alone. I made an orange loaf cake with 150g of Moose Maple Butter and still had a little left. While not enough to make a buttercream – it was enough to melt down and coat a good handful of toasted almonds, and I dried out some small segments of orange to decorate.
While the cake doesn’t taste overly of maple itself, the crunch of maple buttered almonds provides a lovely sweet burst atop the soft citrusy sponge.
You can check out my recipe below – or just the pictures!
Orange Loaf Cake with Maple Buttered Almonds
For the cake, you will need:
- 150g plain flour
- 1.25 tsp of baking powder
- 150g golden caster sugar
- 150g Moose Maple Butter
- 3 eggs
- 2tsp orange juice
- zest of one orange
For the topping you’ll need:
- A slice or two of orange
- 50g (ish) of Moose Maple Butter
- A handful of toasted flaked almonds
1. Preheat the oven to 180c and grease a 2lb loaf tin. Blend all the ingredients on a medium speed with a stand mixer or electric whisk for a few minutes until combined.
2. Bake for 30 minutes until golden brown and fully baked all the way through. Cool in the tin for 10 minutes before turning out onto a wire rack.
3. During the last 5 minutes of baking, slice an orange and cut into thin segments. Place onto a lined tray and place on the bottom shelf of the oven to dry out slightly during the last few minutes of cake cooking time.
4. Melt up to 50g of the Moose Maple Butter and stir in the flaked almonds, ensuring they are completely coated in the butter. Then spread over the cake and top with the orange segments.
I’m adding this bake to supergolden bakes #CookBlogShare link party!