For Cake

• Line the bottom of an 8 or 9-inch round cake pan with a circle of parchment. I used a heart-shaped pan!
• In a large bowl, using an electric mixer on medium speed, cream the butter, scraping down the sides of the bowl as necessary, until the butter is lighter in color. Add the maple sugar in a steady stream and scrape down the bowl again. Continue to mix on medium speed until the mixture is very light in color and texture, about 4 to 5 minutes.
• Add the eggs one at a time, beating well to combine. Add the vanilla extract.
• In a medium bowl, combine the flours, baking powder and salt. Give it a very good whisking to aerate the flours.
• With the mixer on low speed, add the flour mixture in four doses, alternating with the milk in three doses. Scrape down the sides of the bowl in between additions.
• Pour the batter into prepared cake pan, and, if possible, let rest, covered, for up to 30 minutes. Heat the oven to 350° F. When oven is ready, place the cake in the oven and bake until a toothpick inserted in the middle comes out clean, about 30-40 minutes (check frequently after 30 minutes).
• Remove cake from oven, place on a wire rack, and let cool in the pan about 15 minutes, then turn out onto the rack to cool completely. Wait until the cake is completely cool to frost it.
• To make the frosting, place the butter in a large bowl and add the sugar. Mix on medium high speed until the sugar is incorporated. Add the jam and milk and continue to mix until the frosting becomes pink and fluffy. Check the consistency u002du002d you may need to add more powdered sugar, jam or milk.
• When cake is cooled, cover with the frosting. The cake will keep, well-covered in the fridge foe 3 days. You can make this in advance, and it's best served near to room temperature if possible.