Mary Berry’s Maple Syrup Cake
This moist maple syrup and orange cake is studded with chunks of pecan nuts and layered with a whipped, zesty icing.
From the book
This Canadian-inspired cake is a real treat for a special gathering. Fill and cover ahead of time, so that the cake keeps moist.
|225g (8oz)||butter, softened|
|225g (8oz)||light muscovado sugar|
|finely grated zest of 1 orange|
|100ml (3½fl oz)||maple syrup|
|350g (12oz)||self-raising flour|
|1 level tsp||baking powder|
|½ level tsp||ground ginger|
|55g (12oz)||pecan nuts, chopped|
|For the filling and topping:|
|450ml (¾ pint)||pouring double cream|
|2 tbsp||maple syrup|
|zest of 1 orange, to decorate|
You will need: a 20cm (8in) deep round cake tin.
Preheat the oven to 160°C/Fan 140°C/Gas 3. Grease a 20cm (8in) deep round cake tin and line the base with non-stick baking paper.
Measure all the cake ingredients except the pecan nuts into a large bowl and beat until evenly blended. Stir in the chopped pecan nuts.
Spoon the mixture into the prepared tin and level the surface. Bake in the preheated oven for about 1½ hours, until well risen, golden and springy to the touch. Leave to cool in the tin for a few minutes then turn out, peel off the baking paper and finish cooling on a wire rack.
To make the filling and topping, whip the cream until it just holds its shape, then fold in the maple syrup.
Cut the cake into three horizontally using a serrated or bread knife. Sit one cake on a plate and spread with some of the cream, right to the edge. Continue stacking the cakes and spreading with the cream. Finally, smooth the cream evenly over the top and sides of the whole cake and decorate the top with the orange zest. Keep chilled in the fridge.