Maple and pecan cake

  • serves 8
  • Easy

An indulgent sweet cake ready for the senses. A fine dessert with pecan and maple, topped with mascarpone for indulgence and orange zest for decoration.



  • butter 225g softened
  • light muscovado sugar 225g
  • eggs 4
  • maple syrup 100ml
  • self-raising flour 350g
  • baking powder 2 tsp
  • ground cinnamon 1 tsp
  • pecans 85g chopped

filling and topping

  • double cream 450ml
  • mascarpone 250g tub
  • maple syrup 2 tbs
  • orange 1 zest only (optional)


  • 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.