Ingredients
- 220 g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 150 g softened butter
- 180 ml Québec maple syrup
- 3 large eggs
- Zest of 2 oranges
- 60 ml orange juice
- 60 ml Québec maple syrup for the drizzle
- 2 tbsp orange juice for the drizzle
Method
- Heat the oven to 165°C and line a 900 g loaf pan.
- Whisk the flour, baking powder, and salt; cream the butter with 180 ml maple syrup, then beat in the eggs and orange zest.
- Fold in the dry ingredients with 60 ml orange juice and scrape the batter into the pan.
- Bake for 40–50 minutes, until firm and golden.
- Warm the drizzle ingredients together and brush over the hot cake before cooling.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar in the cake and 100 g sugar in the drizzle
Conversion used: Replace the batter sugar with 180 ml maple syrup and reduce the orange juice by 60 ml; replace the drizzle sugar with 60 ml maple syrup, keep the extra juice, and bake 15°C below the classic 180°C setting.
Why Quebec maple syrup: Orange zest sharpens maple's deep caramel character and makes the loaf fragrant without added confectioners' sugar. The syrup also produces a naturally glossy drizzle.
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 →