Maple Syrup Cake
- 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
- You will need a deep, round, 20cm/8 inch cake tin.
- Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
- Pre-heat the oven to fan 160C/325F/ gas mark 3.
- 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.
- Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
- Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- 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.
- Decorate the top with the shredded orange zest.
- Store in the refrigerator.
butter, muscovado sugar, orange, eggs, maple syrup, flour, baking powder, ground ginger, pecans, cream, maple syrup, orange
Taken from www.food.com/recipe/maple-syrup-cake-398537 (may not work)