The Daily Telegraph – Maple and Apple cake

The Daily Telegraph’s cookery writer Diana Henry has given a lovely twist to maple and apple cake – she’s turned it upside-down, in fact.

Perfect for elevenses, afternoon tea or dessert, served with crème fraîche or a mixture of sweetened Greek yogurt and double cream.

This is one occasion when we don’t mind everything being topsy-turvy…

The Daily Telegraph - Maple and Apple cake

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.