Maple and Hazelnut Loaf Cake
Updated: Nov 12, 2020
This recipe is such a perfect treat for Autumn! It is super easy to make and such a great way to use maple syrup. I've used 'Billingtons' Dark Maple syrup for this recipe. It is great for cooking and baking as it has a really rich and deep maple flavour which is perfect for a cake as it maintains it's flavour after baking. Billingtons is a great company to buy sugar from as it is ethically sourced and completely natural, no artificial colours or flavours, its the real deal!
The nuttiness of the chopped roasted hazelnuts really complements the maple syrup flavour in the sponge as well has giving the cake a lovely crunch. In this recipe, I've brushed the loaf cake with a maple syrup glaze, so that it stays moist as well as enhancing the flavour of the cake. So what's not to love! I recommend you eat this on the day you make it, it is best when fresh. However, if you store in an airtight container, it will last for a couple days.
You will need a medium sized loaf tin
225g Self Raising Flour
100g Light Brown Sugar
100g Maple Syrup
1/2 tsp. Salt
80g Chopped Hazelnuts
1 tsp. Vanilla Extract
For the syrup:
50g Maple Syrup
Preheat the oven to 170 degrees celsius (fan oven). Grease and line the tin with baking paper making sure to cover the sides.
In a free standing mixer or using a handheld whisk, cream the butter, sugar, maple syrup, salt and vanilla until pale and fluffy.
Gradually add the eggs until well combined, scraping down the sides so that it is all incorporated.
Finally add the flour, yoghurt and hazelnuts. Fold carefully making sure not to over mix.
Pour the mix into the tin, and place into the preheated oven for 35 minutes until golden brown and when a knife is inserted, it comes out clean.
Mix together the maple syrup and water, and brush over the cake once it is out of the oven.
Leave to cool on a wire rack and store in an airtight container. It will last for a couple days.