Pecan and Maple Syrup Cake
Pecan and Maple Syrup Cake
225 g Soft Butter
225 g Muscovado Sugar
Zest of an Orange
100ml Maple Syrup
2 tsp Baking Powder
1/2 tsp Ground Ginger
For the filling and Topping
450 ml Double Cream
2 tbsp Maple Syrup
Zest of Orange – Grated
Take one deep, round 8 inch/20cm cake tin and lightly grease the inside of the tin and line with baking paper. Put the butter, sugar, zest, maple syrup, baking powder and ginger into a bowel and mix until it looks smooth, then once it has blended, stir in the pecan nuts.
Transfer the mixture to your lined cake tin and spread the mixture out so it looks even. Bake in your pre-heated oven at 325F/160C or gas mark 3 for around 90 minutes. Your cake should be light to touch and a golden even colour all over. Allow your cake to cool for a few minutes before turning out on to a wire tray and allowing to cool completely.
Whip the double cream, until it starts to form peaks, then using a spoon, fold in the maple syrup.
Carefully split the cake into three horizontal layers, then taking a small palette knife, spread some of the cream mixture between two layers and then finally garnish the top layer with remaining cream and grated orange zest.
Transfer cake to the fridge for safekeeping until you are ready to eat.
Cake Tips
If your cake has sunk in the middle, it could be that you have opened the oven door too early before it has cooked properly or that you may have used too much baking powder. If your cake has cracked on the surface, this could be that the oven temperature was too high or you have placed your cake to high in the oven.
