Serves: 6-8

Prep Time: 30 mins

Cooking Time: 30-35 mins




300g flour

Tbs baking powder

Tsp bicarb

2 heaped tsp grd cinnamon

300g butter

250g light brown sugar

75ml maple

6 eggs

Tsp vanilla


Icing – 250g butter

450g icing sugar



  1. Beat 300g butter and 250g light brown sugar for 4-5 minutes.
  2. Add 6 eggs, then fold in 300g flour, 1tbsp baking powder, 1tsp bicarbonate of soda, 2 heaped tsp ground cinnamon, 75ml maple syrup and 1tsp vanilla.
  3. Spoon into 2 x 23cm cake tins (greased and lined).
  4. Bake at 180c for approximately 25 minutes. Cool.
  5. For the icing – melt 250g butter in a saucepan. Once it’s melted and beginning to foam, cook on low heat for approximately 5 minutes until it goes brown and smells slightly nutty.
  6. Let it cool until its set but still soft.
  7. Whisk it with 450g icing sugar.
  8. Spread on both cakes and pop one on top of the other.
  9. Serve with crème fraiche and strawberries.

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