Mary Berry's Maple Syrup Cake

Recipe by Sarah_Jayne
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You will need a deep, round, 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 325.
  • 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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