Maple and pecan cake
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Skip to ingredients
- 225g softened butter
- 225g light muscovado sugar
- 4 eggs
- 100ml maple syrup
- 350g self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 85g chopped pecans
filling and topping
- 450ml double cream
- 250g tub mascarpone
- 2 tbs maple syrup
- 1 zest only (optional) orange
Method
step 1
Lightly butter a deep 20cm round cake tin and line with baking parchment. Put all the ingredients for the cake, except the nuts, into a large mixing bowl and mix with electric beaters until smooth. Stir in the chopped nuts.
step 2
Spoon the mixture into the cake tin and bake for 1-1½ hours at 180c/fan 160c/gas 4, until well risen, golden and springy to the touch. Allow to cool.
step 3
Whip the cream, mascarpone and syrup together until thick. Split the cake into three, then sandwich together with the cream, reserving enough for the top and sides. Decorate with orange zest, if you like.
