Ingredients
For the cake
- 225g (1 1/2 cup) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom
- pinch of salt
- 115g (1/2 cup) butter, at room temperature
- 50g (1/4 cup) sugar
- 60g (1/4 cup) vanilla maple syrup
- 2 large eggs
- 3/4 cup milk or almond milk
For the icing
- 250g cream cheese
- 1/4-1/2 cup vanilla maple syrup
Method
- Preheat the oven to 180°C/350°F and butter a 8'' mold*. Set aside.
- In a bowl, combine the all-purpose flour, baking soda, baking powder, cardamom and salt. Set aside.
- In the bowl of a stand mixer, beat the butter, sugar, and maple syrup until smooth and creamy, then add the eggs one at a time. For a moist cake, stir as little as possible after adding the eggs.
- Alternately, add the dry ingredients and milk. Mix well and pour into the mold*. Bake for 45 to 50 minutes.
- Meanwhile, mix all the ingredients for the icing and set aside in the refrigerator while the cake finishes baking.
- Remove the cake from the oven and brush with the glaze.
* For my special Valentine molds, I split the dough as follow: 500g in a heart-shaped mold + 6x35g heart-shaped mold.