Moist Maple Slices

These deliciously dainty little morsels were created whilst trying to use up some ingredients. Despite this they are scrumptiously sweet and definitely a recipe I'm going to use again. As the name suggests the sponge is moist and mapley and I've topped them with a simple white chocolate butter icing, which compliments the butterscotch flavour of the sponge beautifully. You can make the icing the day before if you prefer. Just let it come back up to room temperature before you spread it on the sponge.

Prep time: 20 Minutes (Plus some chilling time)

Baking time: 40 Minutes

50g White Chocolate

75g Unsalted Butter (Softened)

75g Icing Sugar

125g Unsalted Butter (Softened)

50g White Chocolate

125g Maple Syrup

1/2tsp Vanilla Extract

100g Ground Almonds

50g Plain Flour

2 Medium Eggs

Start with the icing so it's out of the way. Melt the 50g of chocolate over a bain-marie or (carefully) in the microwave and set to one side to cool slightly. Cream together the butter and icing sugar then fold through the white chocolate until you are left with a smooth icing. Cover and refrigerate until the sponge is ready.

Speaking of the sponge! Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Melt the butter and white chocolate together over a bain-marie of (again carefully) in the microwave. Stir through the maple syrup with the vanilla extract, then fold through the ground almonds with the flour. Beat in the eggs, spoon into the tin and bake in the centre of the oven for 40 minutes, until a metal skewer can be cleanly removed when inserted into the middle. Set to one side for 30 minutes, then carefully turn out and leave on a wire rack until cool.

Remove the icing from the fridge and let it come back up to room temperature. Spread on top of the sponge, then place the whole lot in an airtight container in the fridge for an hour or two to let the icing set a bit. To finish, slice with a sharp knife and serve to your guests (or demolish yourself!).