I hope everyone had a lovely weekend!
It’s been a while since I posted anything here but I did some baking with Rose this weekend for Easter and thought I would share.
I usually make something with maple syrup in March to celebrate maple sugaring season here but it started very late this year so I was late as well! For the pecan cake, I used the recipe for the golden almond cake (TCB) and replaced the almonds with toasted pecans. The frosting was the neoclassic maple buttercream. I’ve always liked this cake because of its dense but moist crumb and the flavour of this version was very nice….the toasty pecan flavour was subtle but noticeable. And the buttercream was delicious! The best part for me was actually making it: those few minutes of boiling the maple syrup had my house smelling like a sugar shack! The garnish was sugared pecans (PPB).
I also made the Golden Lemon Almond Cake (RHC), my first time making the bundt version. It turned out beautifully and as with most of Rose’s recipes, it, as well as the maple pecan cake, was huge hit.