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.
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
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.