Maple Syrup Cake

Name: Maple Syrup Cake
Ingredients: 225 g butter, softened; 225 g light muscovado sugar; 1 grated orange, zest of; 4 eggs; 150 ml maple syrup; 350 g self-raising flour; 2 teaspoons baking powder; 12 teaspoon ground ginger; 50 g pecans, chopped; 450 ml double cream; 3 tablespoons maple syrup; 1 orange, zest of, shredded

12 ingredients

12 steps

Ingredients

225 g butter, softened
225 g light muscovado sugar
1 grated orange, zest of
4 eggs
150 ml maple syrup
350 g self-raising flour
2 teaspoons baking powder
12 teaspoon ground ginger
50 g pecans, chopped
450 ml double cream
3 tablespoons maple syrup
1 orange, zest of, shredded

Directions

1

You will need a deep, round, 20cm/8 inch cake tin.
2

Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
3

Pre-heat the oven to fan 160C/325F/ gas mark 3.
4

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.
5

Stir in the chopped pecan nuts.
6

Spoon the mixture into the prepared cake tin and level the surface.
7

Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
8

Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
9

Whip the cream until it just holds its shape and then fold in the maple syrup.
10

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.
11

Decorate the top with the shredded orange zest.
12

Store in the refrigerator.