Ingredients
- 4 eggs
- 2/3 cup maple syrup
- 125 g flour
- 1 tsp vanilla
- pinch salt
Method
- Whisk eggs and maple syrup over warm water until thick and pale.
- Fold in sifted flour and salt gently.
- Add vanilla.
- Pour into lined pan, bake at 165°C for 25 min.
- Invert to cool.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Swap 150 g sugar for 2/3 cup maple syrup; whisk longer to build volume; drop oven from 180°C to 165°C.
Why Quebec maple syrup: Maple gives a moist crumb and subtle amber flavour; supports Québec sugar-bush producers with a shorter supply chain.
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 →