Cinnamon chocolate hazelnut cake
Cakes like these are wonderfully therapeutic to make - chuck the lot into a bowl, and give it a quick beat and it's ready to bake. Simple enough for a complete beginner
Maple syrup cake
- Preparation and cooking time
- Total time
- Ready in just over 2 hours
- More effort
Skip to ingredients
- 225g buttersoftened
- 225g light muscovado sugar
- grated zest of 1 orange
- 4 eggs
- 100ml maple syrup
- 350g self-raising flour
- 2 tsp bakingpowder
- ½ tsp ground ginger
- 50g pecanchopped
For the filling and the topping
- 450ml double cream
- 2 tbsp maple syrup
- zest of 1 orangeshredded
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
