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Maple and pecan cake

Maple and pecan cake

Name: Maple and pecan cake
Total time: 1 h 30 min
Yield: Serves 8
Ingredients: 225g softened butter; 225g light muscovado sugar; 4 eggs; 100ml maple syrup; 350g self-raising flour; 2 tsp baking powder; 1 tsp ground cinnamon; 85g chopped pecans; 450ml double cream; 250g tub mascarpone; 2 tbs maple syrup; 1 zest only (optional) orange

Published: March 25, 2015 at 4:07 PM

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Serves 8

A little effort

Total time: 1 hr and 30 mins

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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.

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Alternatives

Complete the dish

Make this maple and pecan cake, then also check out our pecan pie.

Ingredients

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

filling and topping

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

Method

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.

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