Moist Maple-Almond Loaf Cakes

Fancy Pastries / Recipes with Maple Sugar

Preparation Time:
Cooking Time:
6 portions
Metric Imperial



  • 1 ¼ cup almond paste
  • 10 medium eggs
  • 2 cups maple sugar
  • 1 1/3 cup butter, melted
  • 1/2 cup maple syrup (preferably amber syrup for its rich flavour)
  • 3 cups pastry flour
  • 1 1/2 tsp baking powder


  • 2 tbsp maple water
  • 2 tbsp maple syrup (preferably amber syrup for its rich flavour)



  1. Preheat oven to 160° C (325° F).
  2. Butter 6 mini-loaf pans, 19 cm x 8 cm x 5 cm (7 1/2 in x 3 1/8 in x 2 po).
  3. Put almond paste in a bowl and soften in the microwave.
  4. Gently stir in eggs.
  5. Add melted butter, maple sugar, and maple syrup.
  6. In a separate bowl, sift flour and baking powder together, then add to mixture*.
  7. Pour into the six pans and place in oven. Bake 30 minutes. Check for doneness with the tip of a knife.


  1. Combine maple water and maple syrup in a bowl.
  2. Upon removing from oven, brush loaves with syrup mixture.

* NOTE: The consistency will be thin: it’s meant to be that way.

KEEPS FOR: 4 days in refrigerator, or freezes well.

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.

Recipes by Roland Del Monte

Pastry chef and ice cream maker

Fancy Pastries Recipes

Recipes with Maple Sugar

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.