I'm late and just watching her bake the almond cake(s), but how does someone who has a recipe book not know that you can't just omit 100g of sugar without even thinking about how that will affect the baking, the structure and, finally, the taste? What's more, she contemplated substituting the missing sugar with maple syrup, which is a completely different consistency?! It's fine to cut down on sugar to some degree if it's just a simple sponge, but you can't just throw in a sticky maple syrup instead of sugar. There are reasons why baking requires precise measures and instructions, and she seems completely ignorant.