Cookies & Bars

Holidays are Here Again

Spiced Walnut & Maple Cream Cake-Duo Dishes

‘Tis the season for making cakes. It’s time for gatherings with friends and family, hot cocoa, cold weather and sweet treats. That’s where cake comes in. The fall is our favorite time to kick back at home and bake, bake, bake. It’s the best time to fill your home with the smells, flavors and warmth of cookies, pies and cakes. We’ve made several different versions of this butterless, flourless cake before, and we’re sharing another one that would be perfect for your next cool fall day.

The basic recipe for this flourless, butterless cake makes it a blank canvas for the most enthusiastic baker to go crazy with their own variations. This is the fourth one we’ve shared, but we’ve done several others in addition to the ones you may have seen here. Typically we use white sugar for the cake, but brown sugar seemed like the most logical in this case for coloring and also adding mellow undertones of molasses flavor. Plus, brown sugar has more moisture, which can contribute to a lighter, fluffier baked good. Serve this cake at your next fall dinner party or family get together, and you will have all the little elves asking for more. We’ve just entered this one in Bon Appétit’s Blog Envy Bake-Off, and voting is open through December 13th, so if you feel so inclined, give a vote! We just sent it in, so if you don’t see the entry now, give it a day to upload!

Have you put your name in the hat for a chance to win a POM Variety Pack? We’ve got a great giveaway for any U.S. resident, so click here for the chance to enter.

Spiced Walnut and Maple Cream Cake –  Serves 8-10
4 eggs, separated
1/2 cup plus 2 tablespoons brown sugar
1/4 teaspoon kosher salt
1/2 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground allspice
3/4 cup walnuts, finely ground
Powdered sugar

2 cups heavy cream
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/3 cup maple syrup

1.  For cake, use a whisk to beat egg yolks and sugar.  Set aside.

2.  With an electric mixer, whip egg whites until they reach soft peaks.

3. Mix baking soda, ginger, allspice, cinnamon and ground walnuts into egg yolk mixture.  Then, add 1/3 of the egg whites to the egg yolk mixture, softly folding a couple of times.

4. Fold in remaining whites using just a few strokes, being sure to combine the mixture fairly well.

5. Line a 9”x13” baking sheet with parchment paper and spray with floured baking spray.  Spread batter evenly on cookie sheet.  Bake for 15-20 minutes in a preheated oven at 350 degrees.  Cool cake completely once done.

6.  As cake cools, pour cream into the bowl of an electric mixer and whip on medium high speed until it just begins to thicken.  Add vanilla, cinnamon and maple syrup and continue to mix until thickened, but not clumpy.  Scrape into a bowl, cover and chill until cake has cooled completely.

7.  Once ready to frost, evenly spread about half to three-quarters of the whipped cream over the top of the cake.  Starting from shortest end, carefully roll the cake into a cylinder form and move to a serving platter.  Dust with powdered sugar if desired.

Click HERE for the printable recipe.


27 thoughts on “Holidays are Here Again

  1. I can’t tell you how many times I’ve seen these cakes on all the recipe websites around the holiday season, and never once have I considered making one. I just assumed it was one of those traditional desserts that were gross but people kept making ….
    anyway reading this post made me change my mind, it definitely looks good in your picture without the the craters of cream that are on so many of the cakes in the pictures I was talking about before. I definitely like trying desserts that are different and experimental so I just might try this cake!

  2. Oh man, this sounds wonderful. I’ve never rolled a cake…kinda scary! But that maple cream filling? OMG.

  3. That looks delish 🙂 Strawberries are always good company to any cake!
    Just a while ago I saw photo of two of you, smiling after some party in your house… love it… was going to comment but I lost the post ;))))

    Have a great weekend!

  4. Hi guys – sorry to comment AGAIN but something funky going on with my WordPress settings. Just checking – feel free to delete!

  5. That’s a beautiful cake. I admire your ability to create such an intact cake roll. I don’t do cake rolls much, but I always frost the outside when I do because I can never roll them without breaking them! 😉

  6. Huh – my comment disappeared…? I WAS saying that whilst I am a bit afraid of the rolling part, this would be delicious with a glass of mulled wine….

  7. Love it. One of the reasons I love the holidays is the baking I get to do.

    I tried rolling my cake once only to end up as a disaster. Maybe I’ll try again this year. But for now I’ll take a piece of yours.

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