Maple Syrup Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 225 g butter, softened
- 225 g light muscovado sugar
- 1 grated orange, zest of
- 4 eggs
- 150 ml maple syrup
- 350 g self-raising flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground ginger
- 50 g pecans, chopped
- 450 ml double cream
- 3 tablespoons maple syrup
- 1 orange, zest of, shredded
directions
- You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.
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RECIPE SUBMITTED BY
I am a pastry chef, but I love cooking entree's too. I love cooking for my friends and family. I have two kids, a dog, and a great husband.