Maple Pecan Cake

Maple pecan cake infused with bourbon and coated with a maple sugar glaze. This cake packs a lot of maple flavor without being overly sweet due to utilizing the dark maple syrup. The vanilla and oak notes from bourbon pair well with the deep caramel profile of the dark syrup. This cake is great with ice cream, but definitely shines on its own as well.

Maple Pecan Cake

Created by: Chef Frank Vollkommer

Prep Time: 20 minutesCook Time: 25 minutesTotal Time: 45 minutes

Ingredients

Maple Pecan Cake- 94 g powdered maple- 14 g maple syrup, dark grade- 140 g butter, softened- 24 g milk- 20 g bourbon- 140 g egg yolks- 56 g Sir Galahad Flour- 215 g pecan flour- 21 g corn starch- 2 g sea salt- 0.4 g cinnamon- 224 g egg whites- 94 g maple sugar, granulated- 155 g pecans, toasted and chopped- 128 g chocolate, grated

Maple Soak- 28.3 g bourbon- 128 g butter, melted- 28.3 g maple syrup, dark grade
Maple Glaze- 128 g maple sugar, powdered- 14.3 g water

Instructions

Set oven to 360˚F. In a stand mixer with a paddle attachment, cream the powdered maple, butter and syrup until light in color and fluffy in texture
With the mixer on low, slowly add the egg yolks.
Add the bourbon and milk, alternating with the dry ingredients
In another bowl, whisk the egg whites, add the maple sugar and then keep whisking until a medium peak forms. Fold the meringue into the batter.
Fold in the chopped pecans and chocolate. Pour batter into a loaf or silicone molds and bake for about 25 minutes. Let cool.
Make the maple soak, combine ingredients and once the cakes have cooled slightly brush the soak over them
Make the maple glaze, in a bowl combine powdered maple and water. When the cakes are still warm, top with glaze.

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