Ingredients
For the strawberries
- 500g stawberries, cut in 2
- 60ml (1/4 cup) maple syrup
For the cake
- 225g (1 ½ cup) all-purpose flour
- 10ml (2 tsp) baking powder
- 1.25ml (1/4 tsp) salt
- 115g (½ cup) unsalted butter, softened
- 60ml (1/4 cup) dark maple syrup, for its robust taste
- 60ml (1/4 cup) sugar
- 2 eggs, at room temperature
- 180 ml (3/4 cup) milk
Method
- With the rack in the middle position, preheat the oven (top/bottom) to 180°C.
- Lay the strawberries at the bottom of a 20cm square dish. Pour the maple syrup on top of them and mix so that all strawberries are coated with maple syrup. Set aside.
- In a bowl, cream the butter and sugar with an electric mixer, for about 3 minutes.
- Add the eggs, one at a time, and beat until smooth for about 2 minutes.
- At low speed, add the dry ingredients (flour, salt baking powder) alternately with the liquid ingredients (milk and maple syrup) until homogeneous
- Pour the dough on top of the fruits.
- Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.