Classic Cakes
Upside-down Cashew and Maple Syrup Loaf
Page 38
| Course Type: Cakes
(1 review)
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digifish_books from Australia,
A tasty enough cake, but what a mess it made! Even though I had the oven slightly cooler than suggested the layer of butter, sugar, syrup and nuts at the bottom of the tin boiled up and over the top to form a sticky pool on the tray below. Some of this 'toffee' layer also stuck to the baking (parchment) paper lining the tin. When the cake eventually cooled and was upturned it was difficult to cut slices without spraying toffee and nuts all over the kitchen bench. In future I will just make a standard butter cake with maple syrup and sprinkle nuts on the top!
(edited 29th July 2010) (0) comment (1) useful
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