290 g flour 115 g butter, softened 100 g sugar eggs, 1 whole and 1 yolk 230 g Fabbri maple topping 115 g hot water 2/3 g ginger powder, ½ tsp 10 g cake yeast ½ teaspoon baking soda 2 g salt
180 g icing sugar 30 g butter, softened 60 g Fabbri maple topping 50 ml milk
100 g walnuts and hazelnuts, roasted and chopped
1 hour and 30 minutes
6 / 7 people
In a bowl, mix the flour, yeast, baking soda, salt and ginger.
In another bowl, whisk the butter for 30 seconds. Add the sugar and whip for a few minutes. Add in the eggs and maple syrup. Whip for another minute. Reduce the speed to low and alternately add the flour and warm water.
Pour into a greased and floured ring mould and bake in a preheated oven at 180°C for about 45 minutes. Test with a stick or a piece of spaghetti – if the cake is ready, it should come out dry. Allow to cool for 10 minutes and invert onto a plate. Allow to cool completely.
Meanwhile prepare the icing. Beat the butter for a few minutes, then add the milk and syrup. Add sugar gradually and mix until the batter is creamy.
Pour the icing over the cooled cake and sprinkle with chopped walnuts or hazelnuts.
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