“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!” – C. JoyBell
It was Sunday evening, me and my husband had this sudden urge to have some delicious cake with our evening tea. We were out of eggs and nobody was willing to go to the market to get eggs in 44 degrees heat. My husband urged me on to make some kind of eggless cake (now I’m glad that he did).
I had never made an eggless cake before but keeping my fingers crossed I mixed some available ingredients from my fridge and pantry. Some how that didn’t seem enough, so I rummaged through the kitchen cabinets to find an inspiration for some kind of sauce…found a pack of dried apricots that I had bought for some other recipe but decided to use that.
ithin 45 minutes we were enjoying an aromatic, moist tea cake with a rich apricot sauce and a great brew of black tea. Hope you will cherish this quick and easy recipe for Eggless Maple Syrup cake as much as we did 🙂
For The Maple Syrup Cake :
1+1/2 cup all purpose flour
1+1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup caster sugar
1/2 cup milk
1/2 cup vegetable oil
1 tablespoons lemon juice
1 tablespoon grated ginger
1/4 cup maple syrup
1 teaspoon all-spice or ground cinnamon
1/2 cup walnuts, roughly chopped
1/2 cup almonds, roughly chopped
For Apricot Sauce :
1 cup dried apricots
2 cups water
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
This Is What You Do :
Mix flour, baking soda, salt, all spice and sugar in a big mixing bowl. Add milk, vegetable oil, lemon juice, ginger and maple syrup. Mix till the batter resembles a smooth paste. Stir in the nuts and mix again.
Preheat oven to 175 degrees C, grease and flour an 8 inch round pan. Pour the cake batter in the prepared pan, bake for 30-35 minutes or till the knife inserted in the centre comes out clean and the top turns golden brown.
While the cake is baking prepare apricot sauce. In a small sauce pan heat 2 cups water, add dried apricots and let simmer over medium low heat till the apricots are really soft and the water is reduced. Add brown sugar and ground cinnamon. If the sauce is too thick, add another 1/4 cup water.
When the cake is cool, spread the apricot sauce over it. Serve with some fresh cream or ice cream .