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For the filling and the topping

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    Whip the cream until it just holds its shape and then fold in the maple syrup.

  • step 4

    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.

RECIPE TIPS
GETTING IT RIGHT

If your cake cracks on top, it usually means the over was too hot, or the cake was placed too high on the shelf (although this doesn't apply if you've got a fan oven. If your cake sinks, it could be for a number of reasons, usually that the cake was taken out of the oven too early, the oven door was opened before the cake was set, or too much baking powder was used.

Recipe from Good Food magazine, March 2004

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Comments, questions and tips (9)

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Overall rating

A star rating of 2.9 out of 5.11 ratings

Barbara Kirsopp

Very disappointed, couldn't taste the maple syrup at all, it didn't need ginger or orange peel as this masked the taste of the syrup. Followed the recipe completely but the cake cracked and rose too much only to sink, cake was ok with some cream but we wanted to taste the maple syrup as it's the…

Curly-bab

Liked the recipe. It was a nice bake and the flavour is wonderful. Didn't come across any problems at all. I used all of the ingredients and didn't find it expensive as I already had the majority of the ingredients. I Would recommend to everyone, especially if you're bored of having victoria sponge…

milldew2011

Maple syrup cake. An 8" tin is far too small for the above recipe, the cake overflowed out of the tin. No baking powder is required to make this cake as long as S.R flour is used. A very expensive recipe not to be correct. In the end I used half the ingredients ,no B.P and the 8" tin as suggested,…

aline1

A star rating of 1 out of 5.

eughh

hmr1177

A star rating of 4 out of 5.

I really loved this cake. It had a really good texture to it. I did find cutting it in 3 quite tricky, but looked alright in the end! Tasted really good and the maple syrup was subtle but definitely there.

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