Maple Syrup Cake
This maple and pecan cake is a delightful treat that perfectly balances the rich flavors of maple syrup with the subtle zest of orange. The soft texture of the cake, generously filled and topped with a creamy maple-infused cream, makes for a decadent dessert that is sure to impress your guests. A perfect blend of sweet and nutty flavors, this cake is a truly indulgent experience from the first bite to the last.
— Constant Cookbook
Ingredients
- 225g butter , softened
- 225g light muscovado sugar
- grated zest of 1 orange
- 4 eggs
- 100ml maple syrup
- 350g self-raising flour
- 2 tsp baking powder
- ½ tsp ground ginger
- 50g pecans , chopped
- 450ml double cream
- 2 tbsp maple syrup
- zest of 1 orange , shredded
Instructions
- 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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