Cake
Ingredients
For the cake
- 20g tarragon
- 65g olive oil
- 75g 35% cream
- 2 whole eggs
- 100g granulated sugar
- 130g T65 flour
- 3g baking powder
- 8g lemon zest
- 15g softened butter
Soaking syrup - original recipe using granulated sugar vs ME, MAPLE & I's variation using maple infused maple syrup
Ingredients
| original recipe | ME, MAPLE & I's variation | Notes |
|
60 g granulated sugar |
60 g vanilla-infused maple syrup | quantity of sugar = quantity maple syrup |
|
1 pinch vanilla powder |
|
no need as the infused vanilla syrup |
|
95 g water |
35 g water |
remove 60ml (60g) of liquid to compensate for the texture of maple syrup |
|
5 g lemon juice |
5 g lemon juice |
Method
- Blend the tarragon with the olive oil and 35% cream (it’s important that the olive oil and cream be cold so that the tarragon retains its color).
- In a mixing bowl, crack the eggs, add the sugar, and mix.
- Add the flour and baking powder. Mix again, then fold in the tarragon cream and some lemon zest.
- Pour the batter into the cake pan.
- Place the softened butter in the middle of the cake, running it through its entire length.
- Bake immediately in the oven at 170°C for 45 minutes. Check for doneness with the tip of a knife and turn the cake out onto a cooling rack as soon as it comes out of the oven.
- For the maple soaking price, combine all ingredients in a saucepan and bring to a boil.
- Once the cake has cooled and the syrup is lukewarm, pour the syrup over the top of the cake.
- Let sit for a few minutes, then remove from the pan.