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Maple syrup cake

Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time

  • Ready in just over 2 hours
  • Serves 0
  • More effort
  • Serves 0
  • More effort

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

Tip

Getting it right
If your cake cracks on top, it usually means the over was too hot, or the cake was placed too high on the shelf (although this doesn't apply if you've got a fan oven. If your cake sinks, it could be for a number of reasons, usually that the cake was taken out of the oven too early, the oven door was opened before the cake was set, or too much baking powder was used.

Method

  1. 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.

  2. 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.

  3. Whip the cream until it just holds its shape and then fold in the maple syrup.

  4. 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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