Marbled Yule Log with Candied Nuts
Cakes / Recipes with Maple Syrup
Featuring Maple Syrup
- 1 tablespoon butter, softened
- 1/3 cup dark chocolate, chopped
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 1/3 cup butter, softened
- 2/3 cup maple syrup (preferably dark syrup for its robust flavour)
- 2 eggs
- 2 ripe pears, peeled and chopped coarsely
- 1/2 cup milk
- 1/2 cup spirits, such as Cognac, pear brandy or rum
- 1/4 cup maple syrup
- 1/4 lb dark chocolate, chopped
- 2 tablespoons butter
- Preheat the oven to 180 °C (350 °F).
- Butter the insides of two empty maple syrup cans and line them with parchment paper, leaving 6 cm (2 3/8 in) of overhang. Set aside.
- Gently melt the chocolate using a double boiler.
- As the chocolate melts, mix together the flour, baking powder, salt, butter, maple syrup and eggs in a bowl, then stir in the pears and the milk. Mix a quarter of this batter into the chocolate.
- One spoonful at a time, pour the two mixtures into the prepared cans, alternating each spoonful. Fill the cans 3/4 full and stir gently with a fork to create a marbled effect. Bake the cans for 50 minutes.
- Let cool, then pour 60 ml (1/4 cup) of spirits into each can. Cover with plastic wrap and refrigerate for 2 weeks.
- Right before serving, prepare the icing. In a heavy-bottomed saucepan, gently melt the icing ingredients. Remove from the heat and let cool for 1 hour.
- Whisk well until the mixture thickens.
- Unmold the cakes, trim the ends so they are perfectly straight, and place them end to end. Frost with the icing.
To see the stages of preparation of the log: Marbled Yule Log
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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