The Daring Bakers March 2011: Yeasted Rhubarb & Rosewater Meringue Ring Cake

This months challenge was one of the most different and unusual styles of yeasted, sweet bread, cake, ring, baked, meringue, rolled concoctions I have ever seen, eaten and baked! It’s essentially a sweet yeasted dough that it rolled out, spread with a layer of meringue, scattered with the filling of your choice, rolled up like a swiss roll, formed into a ring, slashed and baked.

I think it’s the addition of the layer of raw meringue in the filling that makes this recipe so unique. I’ve never seen anything like it before.

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Here in the UK if we call something a ‘coffee cake’ we mean it has coffee in it, whereas in the USA it simply means it’s a cake that’s ideal to be served with a morning coffee. Sort of like our toasted tea cakes – they don’t actually contain tea. However, I decided to rename my cake to Yeasted Rhubarb & Rosewater Meringue Ring Cake which makes more sense to me – sort of.

The main elements of this challenge were to make the dough and the meringue filling/spread. We were free to add any additional flavours to these components and allowed to choose whatever other filling we liked. As you have probably guessed from the title I chose to flavour my meringue with rosewater syrup and add some finely diced rhubarb, spices and pecan nuts to the filling.

I had to play around with the dough recipe in order to make it gluten free, but I’m pleased to say that apart from being a little soft to work with, it behaved very well, even during rolling out thanks to the added xanthan gum which adds back a little elasticity that’s missing from the gluten free flours.

I have recently got really hooked on the flavour of rosewater syrup that I discovered in an asian supermarket, I love its sweet delicate fragrance and flavour. It makes everything taste so exotic, yet soothing like lavender. It seemed the perfect thing to pair with the fresh rhubarb, picked from my grandmother garden. Plus, I adore the pale pearly pink colour it turned the meringue.

Sticking with the fragrant flavours, I spiced by rhubarb with a mix of ground cinnamon, ginger and cardamom which added a subtle spiciness. At the last minute I added some pecan nuts and I’m pleased I did as they gave some crunch to the finished cake, as everything else was rather soft and squishy.

The finished cake was good and I loved all the flavours together. However I’m still a little unsure what the purpose of the meringue was. It certainly kept the insides very moist, but it wasn’t really noticeable of being meringue. I suppose it’s a way of not using copious amounts of butter to keep the filling soft and gooey. I liked the way each slice looked, studded with nuggets of pecan and squishy blobs of rhubarb.

The cake was very nice on the day it was made, a little haphazard looking, but gluten free dough never behaves in quite the same way as normal dough (that’s my excuse anyway). It was tasty with a crisp curst and a soft and tender filling. However, it doesn’t really keep well and by the second day it was tasting stale and the insides had started to turn mushy so eat it quickly!

Thanks girls for choosing such a fun and novel baking challenge. Click here to see how the traditional ring cakes should look and to see the daring bakers blogroll.

Yeasted Rhubarb & Rosewater Meringue Ring Cake (GF)

Yeasted Cake Dough
250g gluten free flour (100g buckwheat, 50g tapioca flour, 50g brown rice flour & 50g soya flour)
2 tsp xanthan gum
25g caster sugar
¼ tsp salt
1½ tsp dried yeast
90ml whole milk
30ml water
50g unsalted butter, at room temperature
1 large egg

Rosewater Meringue Filling
1 large egg white, at room temperature
1 pinch salt
1 tbsp rosewater syrup
35g caster sugar

Rhubarb Filling
50g chopped pecans
20g caster sugar
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground cardamom
4 thin sticks (around 150g) rhubarb, diced into 5mm pieces

Method - Dough

In a large mixing bowl, combine 125g of the flour, the xanthan gum, sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is melted.
With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the egg and 60g more flour mix. Switch to a spatula or wooden spoon and work the flour into the dough.
Stir in just enough of the remaining flour to make a dough that holds together (I didn’t need all mine). Turn out onto a floured surface and knead the dough until smooth and soft. (It won’t be elastic like gluten dough, more like a pastry in texture).
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a kitchen towel and let rise until double in bulk, 45 – 60 minutes.

Rhubarb Filling

In a small bowl, combine the cinnamon, ginger, cardamom and sugar and mix until well combined. Add the chopped pecans and rhubarb and toss to evenly coat them in the spiced sugar. Set to one side.

Rosewater Meringue Filling

Once the dough has doubled in size, make the meringue.
In a clean mixing bowl beat the egg white (save the egg yolk for glazing later) with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
Drizzle in the rosewater syrup, followed by the sugar, whisking all the time until you achieve a stiff glossy meringue.

Assembly

Line a baking tray with baking paper or a silicone mat.
On a lightly floured surface, roll out the dough into a 20 x 10inch rectangle. Spread the meringue evenly over the rectangle, leaving a ½ inch gap around the edge. Sprinkle the rhubarb sugar filling evenly over the meringue.
Now, roll up the dough in a scroll, starting from the long side. Be gentle as the dough is likely to tear. Pinch the seam closed to seal. Very carefully transfer the filled log to the baking tray and place seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors make cuts along the outside edge at 1inch/2.5cm intervals, cutting about half way through.
Cover the cake loosely with clingfilm and leave to rise again for 45minutes, until slightly puffy, they won’t double in size.
Preheat the oven to 180C.
Brush the top of the cake with the egg yolk, saved from making the meringue. Bake for 25-30 minutes until puffed and golden brown. The dough be browned and crisp underneath
Remove from the oven and use a large spatula to carefully slide the cake onto a cooling rack. Leave to cool before slicing.
These are best eaten fresh the same day. They go a little soft by day 2-3.
Makes one 10inch ring cake/sweet bread

Chocolate, Whole Orange & Almond Cake (GF & DF)

I am a member of my local coeliac group and last weekend, they were having a meeting which included a cookery demo followed by an afternoon tea, with all the cakes and goodies being baked by group members. Anyone fond of baking is encouraged to bring something along. This results in two tables groaning under the weight of all the cakes, biscuits and tarts provided, all of which are of course gluten free. For 50p you get an empty plate which you are allowed to fill with as much food as you like. If there is one thing I am fast learning about other coeliacs it’s that they all love a good afternoon tea. Being presented with an entire tableful of gluten free treats is quite a rare experience for us coeliacs with the result that you end up feeling like a child in a sweet shop, giddy with all the choice – although that could be partly due to the sugar rush from eating too much cake! Everyone piles their plates high with a selection of the cakes with second and third helpings often being the norm.

There is never any ‘packet stuff’ with everything being baked by coeliacs for coeliacs meaning it also tastes delicious. It’s a great way to pick up some new recipes. Knowing the high standard of baking on offer, I was determined to take something equally delicious and stumbled across this recipe by Nigella which seemed to fill the bill perfectly.

It’s a chocolate cake made with ground almonds and flavoured with orange. However, this cake is a little different to your usual orange cake, as it uses the WHOLE ENTIRE ORANGE, pith, skin, pulp and all pureed in the mix.

Of course I had to make a trial version of the cake before taking it to the meeting, for quality taste testing purposes obviously. I didn’t want a whole large cake, so I scaled the recipe down and baked it in a small Bundt mould instead. You’re meant to boil the orange in a saucepan of water for a couple of hours but I’ve since discovered that a 10 minute blast in the microwave in a water bath does the same trick, great for when you’re short of time.

The cake turned out far better than I’d hoped. Using a whole orange may sound a little shocking at first but it produces a very moist, slightly dense cake with a fabulous intense orange flavour, similar to marmalade, and not the least bit bitter. Paired against the rich cocoa flavour it gives it a very indulgent decadent flavour. I loved how the slices were speckled with slivers of the orange peel, giving a hint at what’s inside. It really is unbelievably delicious.

We ate the last slice 3 days later, and it was still just as moist as on the day it was made. It only occurred to me later that it’s not only gluten free, but dairy free too! I’m pleased to say it went very well at the meeting with a few people asking for the recipe – hurrah!

Chocolate, Whole Orange & Almond Cake
(Recipe adapted from Feast by Nigella Lawson)

Ingredients
1 medium sized orange – 170-200g weight
3 large eggs
¾ tsp gluten free baking powder
¼ tsp bicarbonate of soda
100g ground almonds
125g caster sugar
25g cocoa powder

Method
Grease a 6-6½inch spring form tin and line the base with greaseproof paper OR lightly oil a small 6-7inch Bundt pan.
In a small saucepan, place the orange and cover with water. Bring to a boil then turn down to a simmer and cook for 1 hour until the orange is soft and tender.
(I’ve found that placing the orange in a microwavable bowl, covering with water and loosely covering the top with clingfilm before microwaving on high for 10 minutes, produces the same results. Great when short of time)
Remove the orange from the water, cut in half and remove any pips. Leave to cool for 15 minutes.
Preheat the oven to 180C.
Place the entire oranges (peel and all), in a food processor and whizz to a pulp. With the mixer running, add the eggs, one at a time, to help break down the orange peel.
Then add the baking powder, bicarb, almonds, sugar and cocoa powder. Whiz together until a smooth batter is formed. There will still be bits of few bits of puréed orange in the batter, which is fine.
Pour the cake mixture into the prepared tin and bake for 35-45 minutes. It should be slightly risen and springy to the touch. A skewer should come out fairly clean, with just a few sticky crumbs attached.
Allow the cake to cool completely in the tin, before releasing from the tin and serving. Gets a shiny sticky top surface the longer it’s stored. Dust with icing sugar or drizzle with a little glace icing if desired.

White Wine Citrus Syrup Cake (GF & DF)

My sister and I are very close and have always got on well. Sure, we had our fair amount of arguments and times of jealously, but we were never the kind of sisters who slammed doors in each others faces or screamed we hated each other. Many of my fondest childhood memories involve my sister (and brother too). Things have been a little hectic and crazy for both of us recently and speaking on the phone one evening we realized we hadn’t seen each other, just us two, for several months. This would not do, so diaries were checked and we arranged to meet at her flat for a good ol natter over lunch.

Due to our combined dietary restrictions – vegetarian, coeliac and diary free – we decided to stay in and cook lunch ourselves. We tossed meals ideas back and forth and created our menu. For mains we made a scrummy wild mushrooms & roasted butternut squash risotto and dessert was an unusual citrus drizzle cake made using white wine!

I’d found the recipe for the white wine cake online and it looked so good that I knew we had to try it. It comprised of a lemon and orange scented almond cake, made with oil and white wine, lightly flavoured with cardamom and doused in a white wine and orange syrup. I’ve never seen wine used as a cake ingredient before and as we planned on using a little white wine in our risotto, it seemed the ideal time to give it a go.

So, how was it? Out of this world good! It’s deliciously citrusy, yet not overpoweringly so, surprising considering the amount of citrus that went into it. It’s got a sweet sticky top surface that yields to a moist and tender crumb. It has that wonderfully damp dense almond texture, while still being unbelievably light. We served in with some fresh strawberries but both agreed they weren’t needed. The cake was incredible!

Even though we were both full from lunch neither of us could resist having another slice. It may have been gluten and dairy free but there were certainly nothing lacking in the flavour department with this cake.

The amount of syrup for the cake looks a lot, but the cake just lapped it up and turned it deliciously moist, but not soggy. You don’t want soggy cake people! If you need to feed someone with food allergies – this recipe is sure to be a winner. Even if you don’t have any allergies but have some white wine open – try this – heck open the wine especially to make this cake – it really is that good!

White Wine Citrus Syrup Cake (GF & DF)
(Recipe adapted from Our Kitchen blog)

White Wine Citrus Cake
4 eggs
220g light brown sugar
Zest of 1 lemon
Zest of 2 oranges
½ tsp (6) freshly ground cardamom seeds
100ml vegetable oil
110ml white wine (one with a fruity note is good)
90g Doves gluten free flour
1½ tsp gluten free baking powder
180g ground almonds

Method
Preheat oven to 160C. Grease a 9inch/23cm round springform tin.
In a large bowl beat eggs and sugar together until they become slightly lighter in colour, about 2 minutes.
Crush and grind the cardamom using a pestle and mortar and it to the eggs along with the lemon and orange zest.
Gradually drizzle in the oil and wine, whisking all the time.
Scatter over the flour, baking powder and ground almonds and fold in using a spoon or spatula.
Pour the mix into the tin and bake for 45-50 minutes. It will be a light golden colour, springy to the touch and have a shiny top surface when cooked.
Meanwhile, make the syrup (below) to drizzle over the cake once cooked.
When cooked, remove the cake from the oven and allow to cool for 5 minutes in the tin before removing to a serving plate.
Prick the top of the cake with a skewer or fork before pouring over the cooled prepared citrus syrup. You mat need to do this in 2 or 3 intervals, to allow the cake to absorb the syrup. Leave for at least 30minutes before cutting.
Keeps well for 3-4 days. The cake gets even moister and sticker the longer it sits.

Orange Syrup

110ml white wine
Juice of 2 oranges (use the zested ones left from making the cake)
75g caster sugar
6 cardamom pods

Method
Crush the cardamom pods and place the little black seeds into a saucepan. Add the wine, sugar and orange juice. Heat gently until the mixture comes to the boil; then reduce to a simmer and allow to bubble for 10 minutes. Then remove from the heat and sieve the syrup into a jug to remove the seeds and set aside to cool.

Celebrating my 4th Blog Anniversary with Fruity Orange Tea Loaf GF

Wow I can’t believe it's been 4 years today since I started my little blog. At the time I don’t think I would ever have imagined I’d still be blogging 4 years later. I’m pleased to say I get just as much, if not more, out of blogging now that I did when it was all new and exciting. Blogging has opened my eyes to the recipes, cuisines, cultures and weird and wonderful ingredients there are available out there in the world. It has encouraged and enabled me to make dishes I would probably never have attempted or even heard of if I had not discovered blogging. You, the readers and other bloggers are mostly to thank for this – so thank you! Ok, enough of the Oscar impersonations!

One of my life’s little pleasures is always having some sort of sweet treat after lunch. I’m a firm believer that a little bit of what you fancy does you good! Sometimes I crave slices of rich and indulgent cake, while other times a simple pot of yoghurt fits the bill perfectly. Recently I’ve been after something sweet, yet simple and homely. Nothing too elaborate or fussy and this fruity orange tea loaf is perfect for just such a craving.

I recently received an email from a family friend who said she had been advised to follow a wheat free diet. She had bought a gluten free fruity cake when out for the day and enjoyed it so much she wanted a recipe to make her own. She described a moist, richly fruited loaf cake and identified the fruits it contained. She asked if I had a recipe. I didn’t, but never one to pass up a challenge I told her I’d see what I could do and this moist, fruity, lightly spiced tea loaf is the result.

The ingredients list she gave me included fruit juice, but no oil or butter. Based on this I decided that the bread was probably similar to a tea loaf – where fruits are soaked overnight in strong tea before being baked into a cake, with the extra tea used as the liquid/binding agent. I decided to use a mix of dried fruits and soak them in fresh orange juice to achieve a similar result. This worked brilliantly and resulted in extremely plump and juicy fruits and really enhanced their flavour.

The batter is very soft and wet, but it has a long slow bake in the oven which allows a thick, slightly chewy sticky crust to form, while keeping the inside lovely and moist. The batter looks as though it’s going to overflow from the tin, but it doesn’t rise much due to its high fruit to batter ratio, so there were no oven disasters.

Despite being densely fruited, the cake itself is not in the least bit dense. It’s soft and springy and actually makes a ‘squish’ sound as you take a bite through all the succulent fruit. It’s a delicious way to have a bit of ‘me time’ snuggled on a comfy chair, tearing off little bits with your fingers. Plus, with no added fat there’s no need to feel guilty about it either.

Fruity Orange Tea Loaf GF

Ingredients100g dates – stones removed (if pre-chopped make sure they are dusted in rice flour, not wheat flour)

100g sultanas

100g raisins
50g dried apricots
275ml fresh orange juice

150ml water
50g soft brown sugar
2 eggs
1 tsp mixed spice

Zest of 1 lemon
250g gluten free self raising flour

20g ground almonds

½ tsp gluten free baking powder

MethodChop the dates and dried apricots into pieces the size of a large raisins and add them to a bowl along with the sultanas and raisins.

Measure the orange juice and water into a small saucepan and heat until steaming. It does not need to simmer or boil. Pour the hot juice over the dried fruit, stir briefly and then cover the top tightly with clingfilm and leave to steep overnight or for at least 10-12 hours.
The next day, the fruit will be very plump and juicy looking. Some of the fruit juice will still remain in the bowl which is fine.
Grease a loaf tin, approx 10x20cm, and pre-heat the oven to 150C and line the base and up the two longest sides with a long strip of greaseproof paper.
Stir the sugar, mixed spice and lemon zest into the soaking fruit. Stir until the sugar has mostly dissolved.
Add the eggs and mix well until they are evenly combined.
Scatter the flour, almonds and baking powder over the surface of the mixture. Use a large spatula or wooden spoon to beat the flour into the fruit mix, starting in the centre and working your way out towards the edge until everything is well incorporated (it will be a very wet mix).
Pour the batter into the prepared tin (it will reach the top) and bake for 1 hour and 30 – 40 minutes until golden brown and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.
Serve in thick slices. I like it just as it is but it can be served with butter if that’s your thing.

Keeps well for 3-4 days wrapped in clingfilm and tastes great lightly toasted under the grill (don’t put it in a toaster!)

Apple & Elderflower Gluten Free Granola

I love the toasting smell of baking homemade granola, almost as much as I enjoy eating it. The weather outside is quite miserable at present, overcast with strong gusty winds that play havoc with my long curly hair. The phrase ‘hedge’ and ‘backwards’ come to mind the minute I step outside these past few days. So today I decided to stay indoors and indulge in a little granola making. There is nothing like the warm toasting aroma of nuts and grains to make me feel all warm and cosy.

I’m still not allowed to try eating oats at the moment, so I had to experiment with some other gluten free grains and cereals. I was a little unsure how they would take to being toasted, but they worked perfectly and resulted in a much wider variety of flavours and textures than if I had used oats.

As I was hunting in the cupboard for some honey, I can across a jar of homemade elderflower syrup that I made last summer. It was meant to have been elderflower jelly, only it didn’t set and I ended up with syrup instead. At the time I was annoyed and stuck it in the cupboard but now I saw the perfect way of making use of it and decided to use that instead of the honey for the mix.

The millet flakes and ground linseeds are quite fine and powdery, but rather than be lost amongst the mix, the elderflower coating caused them to stick to the larger nuts and grains, giving them a fabulous knobbly nutty crunchy surface. Plus, it means there is no powdery dust lingering at the bottom as can happen with some mixes.

The aroma that wafted from the oven as the granola baked was almost intoxicating. Warm toasty nuts and grains mingled with sweet fragrant scent of the elderflower. Very summery and smoothing.

The elderflower is not immediately apparent once the granola has cooled down but as you chew a spoonful, it develops into a wonderfully subtle floral sweetness with almost honey overtones, only a little lighter and more delicate.

Brown rice flakes are not usually all that palatable eaten raw, as they can be a little chalky and tacky once wet. I often combine them with some other flakes to make porridge, but in this case they work perfectly in the granola. The toasting in the oven makes them crisp and crunchy, adding a great texture alongside the other ingredients.

Each flake, puff, nut and fruit add their own unique flavour and texture, creating one delicious and highly varied mouthful of granola. Wholesome, healthy and delicious. The perfect way to start a morning, although, I can see myself munching a handful of this at any time of day. Tray a bowlful with a little cold milk when it’s still warm from the oven – gorgeous!

Apple & Elderflower Gluten Free Granola

Ingredients
50g millet flakes
50g brown rice flakes
30g buckwheat puffs
25g brown rice puffs
40g corn/flax/quinoa/amaranth flakes (Nature’s Path, Mesa Sunrise brand)
35g flax/linseeds
30g pecans
30g hazelnuts
20g flaked coconut
40g dried apple rings
40g dates
2 tbsp neutral oil (I used rapeseed)
3 tbsp elderflower syrup/cordial

Method
Preheat the oven to 170C.
Roughly chop the nuts and place them into a large bowl along with all the flakes and puffs.
Pulse the flax seeds in a small processor until crushed and broken, but do not blitz for too long or they will start to turn to mush. (You need to crack them to release their goodness as the body can’t break down their skin if left whole). Add them to the bowl.
Mix the oil and elderflower syrup together in a glass and then pour over the dry ingredients. Mix and toss everything together well, ensuring that all the ingredients are lightly coated in the syrup.
Pour the grains onto a large baking tray with sides. Shake gently to spread the mixture into an even layer and bake for 10 minutes.
Meanwhile, weigh out the coconut and keep to one side. Use scissors to cut the dried apple and dates into small pieces, about the side of a hazelnut.
When the 10 minutes are up, remove the tray from the oven, scatter over the coconut and mix everything together to ensure an even browning.
Return the tray to the oven and bake for 8-10 minutes more. Keep an eye on it as you don’t want the coconut to burn.
Remove the pan from the oven, scatter over the apple and dates and mix well. Leave the granola to cool on the tray before storing in an airtight container until required.
Crisp, nutty, chewy, fruity and crunchy with a subtle fragrant elderflower sweetness. Gorgeous eaten ever so slightly warm with cold milk or yoghurt.

Parsnip, Apple & Orange Pecan Cake with Maple Mascarpone Frosting (GF)

This cake may well be the best cake I have made in weeks…months…possibly even all year! I know that’s an incredibly bold statement, but eat a slice of this cake and you’ll see where I’m coming from. It’s moist, slightly sticky, sweet and jam packed full of flavour. It’s fruity, a little nutty and filled with a luxuriously creamy maple mascarpone frosting.

Parsnips in a cake may sound like an odd idea, but they are sweeter than carrots and they often make an appearance in baked goods. Just as with carrot cake, you don’t take a bite of this cake and think ‘parsnips’ they are there to add a natural sweetness and incredible moist texture. Apple and orange also lend their juicy sweetness and it’s actually the flavour of the orange and spices that hit you first, before all the other flavours and textures pop up. The mascarpone frosting is only slightly sweetened with the maple syrup, retaining a lot of its cooling creamy smoothness which leaves a wonderful rich and decadent feeling in your mouth that has you clamoring for another bite.

The texture of the sponge is moist and slightly dense, but in a gorgeous sticky fruity way. You can see from the slices that this doesn’t prevent it from being a light, springy cake. It needs that little bit of substance to support and balance the combination of flavours.

I made this cake for my mum’s birthday last week. I actually found this recipe a year ago, just after her last birthday, and have been sitting on it for a year, waiting for parsnips to come back into season and for her birthday to roll round again. It was definitely worth the wait and due to its moist texture, a simple flour substitution was all that was required to make it gluten free. Best cake ever!

Parsnip, Apple & Orange Pecan Cake with Maple Mascarpone Frosting (GF)
(Recipe adapted from BBC Good Food)

Ingredients
175g butter
200g light soft brown sugar
100g golden syrup
3 eggs
250g Doves gluten free self raising flour (or regular flour)
2tsp gluten free baking powder
2tsp mixed spice
250g parsnips (about 2 large)
125g eating apple (I used Cox)
50g pecan nuts
Zest and juice 1 orange

Maple Mascarpone Frosting
250g mascarpone cheese
2tbsp maple syrup
3-4tbsp milk

For the Cake

Heat oven to 180C. Grease and line two 8inch/20cm sandwich tins.
Melt the butter, sugar and golden syrup together in a large pan over low heat, stirring occasionally until the sugar has dissolved. Set aside to cool for 10 minutes.
Meanwhile, Peel the parsnips and coarsely grate them along with the apple (you can leave the skin on but remove the core). Roughly chop the pecans and finely grate the zest from the orange.
Using a large spatula, whisk the eggs into the melted sugar mixture, then stir in the flour, baking powder and mixed spice. Add the parsnip, apple, pecans and orange zest. Squeeze in the juice from the zested orange and mix well.
Divide the batter between the tins (it will be quite full) and bake for 25-30 minutes until golden brown and the tops spring back when pressed lightly.
Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.

For the Frosting

Place the mascarpone in a bowl and leave for 15 minutes to warm to room temperature.
Add the maple syrup and beat together until well incorporated. Add enough milk so that you achieve a thick, yet spreadable consistency.
Place one cake layer on a serving plate and place spoonfuls of the frosting over the surface. Use a knife to spread the frosting out into an even layer, right to the edges of the cake.
Top with the second cake layer and dust the top lightly with icing sugar.
Serve in generous slices. The cake becomes even moister and stickier the following day.