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Categories:
butter brown sugar orange eggs maple syrup flour baking powder ground ginger pecans topping heavy cream maple syrup orange
Viewed: 64 - Published at: 6 years agoIngredients
- For The Cake
- 8 ounces butter, softened
- 8 ounces brown sugar
- 1 orange, zest of
- 4 eggs
- 3 1/2 ounces maple syrup
- 12 ounces self-raising flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1 1/2 ounces pecans, chopped
- For The Filling And Topping
- 15 7/8 ounces heavy cream
- 2 tablespoons maple syrup
- 1 orange, zest of, shredded
Method
- You will need a deep, round, 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 325.
- 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.
