Ingredients (for a large cake)
- 210 g of almond paste cut into cubes
- 5 medium eggs
- 95 g of powdered maple sugar
- 85 g brown sugar
- 170 g all-purpose flour
- 5 g baking powder
- 180 g melted unsalted butter
- 1 pinch of salt
- 95 g maple syrup
Preparation
- Preheat oven to 335°F / 170°C.
- In the bowl of a food processor, crack the eggs and quickly mix them with a fork. Add the almond paste cubes and mix with the food processor fitted with the paddle attachment.
- Once the almond paste is well incorporated into the eggs, replace the paddle with the whisk, then add the maple sugar, brown sugar, flour, baking powder, melted butter and maple syrup. Mix with the whisk at medium speed (6/10).
- Butter and flour a bread pan and pour the mixture into it.
- Bake for about 1 hour. Check if it's cooked through with a knife, which should come out clean. If it isn't, cover the cake with aluminum foil to prevent it from burning and continue baking.
- Once cooked, wait about ten minutes before removing it from the mold. Let it cool on a wire rack before cutting it into slices.
This cake is beautifully golden, delicately flavored with maple syrup, and incredibly moist. It can be stored for a few days, well wrapped in plastic wrap, at room temperature.
