Lomelino’s Maple Syrup Cake + Book Giveaway (closed)

November 20, 2014

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

I’m pretty sure by now we all know of the existence of the baking maven behind the popular site Call Me Cup Me Cupcake, a.k.a. Linda Lomelino. Not only does this girl bake amazingly beautiful cakes but she’s also an artist at heart; she’s a photographer, musician, stylist. Sweet swedish jebuzzzz!

Well, lucky for us her book Lomelino’s Cakes: 27 Pretty Cakes to Make Any Day Special has finally come out an anglais, and I have a copy for ya along with a recipe to make this maple syrup cake.

Let’s bake!

Maple Syrup Cake via Artful Desperado

Maple Syrup Cake via Artful Desperado

GIVEAWAY CLOSED! Thanks everyone for participaing
Winner was Kirsten!

To enter simply leave a comment in here telling me what’s your ultimate favorite cake. Make sure to enter your email address so I can connect with you. You have until Sunday November 23rd at Minight PST to enter.

This giveaway is only open to USA and Canada. Because you know, shipping

Lomelino’s Maple Syrup Cake
Serves: 8-10 slices
To print recipe, click here

This cake is definitely a bit sweeter than the other cakes I’ve featured on the blog. The rich buttercream makes it perfect for a fall or winter birthday party!


– 3/4 cup pecans (or walnuts)
– 3/4 stick unsalted butter at room temperature
– 1/2 cup light muscovado sugar, loosely packed
– 6 tablespoons maple syrup (the real kind!)
– 2 medium eggs at room temperature
– 1 1/4 cups of flour
– 2 teaspoons baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 3/4 cup milk

– whites from 3 large eggs at room temperature
– 6 tablespoons granulated sugar
– 1/4 cup light brown sugar, not packed
– 4 tablespoons maple syrup
– 1 1/2 sticks unsalted butter, at room temperature



1. Preheat the oven at 350F. Grease three 6-inch cake pans (I used 7 inch turned out a bit thiner but fine).
2. Toast the nuts (pecans or walnuts) in the oven for about 8 minutes. Let them cool, then grind them until they look like fine meal.
3. Beat the butter and muscovado sugar until light and fluffy, about 3 minutes. Then add the maple syrup and incorporate until the batter looks smooth. Add eggs one at a time, completely incorporating before adding the next.
4. Sift the flour, baking powder, cinnamon, and salt into a bowl. Add the ground nuts and stir them into the flour. Place half of the dry ingredients into the butter mix and fold in, then add the milk, then add the rest of the dry ingredients, combine well but don’t over mix. Divide the batter among the cake pans and place in the oven.
5. Bake for 20-25 min until a tooth pick comes out clean when you poke the centre of the cake. Let cool in a rack for about 10 minutes before unmolding them to cool completely.


1. Pour the eggs whites and sugars into a heat resistant bowl over a saucepan with simmering water (water must not touch the bowl). Using a whisk beat until the mix reaches 150F or the sugar crystals have dissolved (run the meringue through your fingers, no gritty particles should be left). Remove from heat, add maple syrup.
2. Beat the mixture until it’s a fluffy meringue and continue beating until you reach stiff peaks – basically you could turn the bowl upside down and nothing would come down, if the meringue slides keep beating (can take from 5-10 minutes).
3. Once the meringue is ready, add little chunks of the room temp butter and whisk in completely before adding the next chunk. Little bits at a time work best. After all the butter has been added, beat another 5 minutes.

Buttercream Tip

IF your buttercream splits (mine did) simply place it over the steam bath again until you see it starts to melt a bit, beat like there’s no tomorrow and as soon as it comes together remove from the steam.

Also make sure your butter is at room temp! Don’t microwave it or heat it as it will melt and will definitely split.


– Place a (already cooled) layer of cake, then add some buttercream, add another layer and more buttercream, finally the last cake layer and top it with more buttercream.
– You can add extra buttercream on the sides and scrape it off for a rustic look.
– Add a floral wreath on top a-la Lana del Rey

Voila! Pass that milk and gimme a slice *glob glob glob*

From Lomelino’s Cakes by Linda Lomelino, © 2014 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.

Styling and Photos: Artful Desperado

Thanks to Linda and Roost Books for sending an extra copy for the artful readers!


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