Ingredients
- 6 eggs
- 3/4 cup maple syrup
- 180 g flour
- 50 g butter, melted
- 1 tsp vanilla
Method
- Warm eggs and maple syrup, whisk to triple in volume.
- Sift in flour, fold gently.
- Fold in melted butter and vanilla.
- Bake in lined pan at 165°C for 30 min.
- Cool, then split for filling.
Conversion and rationale
Original sweetener (classic version): 180 g white sugar
Conversion used: Use 3/4 cup maple syrup for 180 g sugar; extend whisking for aeration; reduce oven 180°C→165°C.
Why Quebec maple syrup: Maple deepens colour and adds antioxidants; celebrated Québec ingredient replacing anonymous refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →