If you’re looking to spice up your home cooking, it’s time to rediscover a humble ingredient that’s long been a kitchen powerhouse: Maple from Canada. Maple is a pantry staple, and we all love it as a classic addition to a gorgeous brunch spread. But it isn’t just delicious with breakfast — its unique flavour and exciting range of textures shine just as brightly in every other meal of the day.
Whether you’re cooking to impress at a dinner party, or just looking to get creative and have more fun in the kitchen, don’t miss out on the culinary versatility of Maple from Canada.
Pure, 100 per cent maple syrup comes in four main varieties, each with their own distinct flavour profiles that can complement your favourite recipes in surprising ways.
Golden maple syrup, with its more delicate taste, is just as wonderful on Greek yogurt and ice cream as it is with a shellfish or poultry dinner. Amber has a richer taste, making it ideal as a natural sweetener in vinaigrettes, or as a fine accent in gourmet dishes. Dark maple syrup’s robust taste makes it a perfect addition in barbecue sauce, red meat glazes or the batter of your next batch of cookies. Lastly, very dark maple syrup amplifies rich ganaches and roast glazes with a strong, deep taste that will wow guests.
Despite its name, maple butter contains no actual butter or dairy — it’s just pure maple sap. It flies a bit under-the-radar as an ingredient, but you shouldn’t miss out on the big flavour boost you’ll get by including it in your cooking. Maple butter blends beautifully into sauces, it’s a delectable dessert garnish, and it even makes a lovely aromatic contribution to pesto.
Made from boiling maple syrup to a concentrate, maple taffy is well known as a sugar-shack treat. In the kitchen, add taffy to Italian meringue and praline, or add a hint to boost the flavour of savoury dishes like red meat and poultry stuffings.
Maple sugar is an excellent natural alternative to other sweetening agents. It’s a chef’s best friend in the kitchen. We love to use it as a dry rub on meat and fish, in tasty overnight marinades or as a way to reduce the bitterness of veggies like rapini, artichokes or endives.
Maple from Canada is good in just about anything — from appetizers and lunches, to mains and desserts. It’s guaranteed to elevate your go-to recipes. Get excited to discover a host of new flavour combinations and textures with Maple from Canada.
½ cup maple syrup (preferably amber syrup for its rich flavour)
For the buttercream
1½ cup maple syrup (preferably dark syrup for its robust flavour)
5 egg whites
1 cup salted butter, cubed and softened
For the cake
Preheat oven to 180 C (350 F).
Butter two 20-centimetre regular or hinged pans, and line the bottoms with parchment paper. Set aside.
In a bowl, combine the flour, baking powder and salt. Reserve.
In a separate bowl, use an electric mixer to beat the butter, egg yolks, maple sugar and vanilla essence at medium-high speed for about 4 minutes or until it’s creamy and smooth. Set aside.
In another bowl, mix the almond milk and sparkling water. At low speed, add the dry ingredients and egg mixture, alternating between them.
Spread the dough into the pans, and bake for 50 minutes in the centre of the oven or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely on a rack. Take the cakes out of the pans and brush them with maple syrup. Set aside.
For the buttercream
In a heavy-bottomed saucepan, bring the maple syrup to a boil, without stirring, until a candy thermometer reads 115 C (240 F). (If not using a thermometer, boil the syrup until large pale bubbles appear. Reduce heat to medium and allow to boil without stirring until small dark bubbles form.)
In the bowl of a stand mixer, beat the egg whites until stiff. Pour in the hot maple syrup in a thin stream, continuing to beat rapidly until it’s completely cooled, about 15 minutes. Add the butter, 1 or 2 cubes at a time, and beat to obtain a very smooth buttercream.
Place one cake on a stand and apply a layer of buttercream. Put the other cake on top and repeat with the cream. Garnish as desired.
Note: To achieve the spectacular effect seen in the photo, make two portions of the cake recipe and one of the butter cream. When ready to assemble, put the first cake on the stand and apply the cream. Repeat with successive layers of cake and cream. Spread the remaining cream on and around the whole cake. Use a spatula to shape the contours, leaving spaces in the cream on the sides so the layers can be seen.