It is now October and the weather is getting colder, which means most people will be spending their evenings staying warm indoors with blankets, a water bottle or even a hot beverage of their choice.
One way to keep cosy and warm this autumn is by making a moist Maple Syrup cake, which is not only very easy to make but combines a creamy maple syrup filling with zesty orange on top.
This sweet treat is best paired with a cup of tea, coffee or an indulgent hot chocolate, and cooking legend Mary Berry has shared her incredibly easy recipe so you can have a relaxing night making this homebaked good.
This sponge cake can be cut into six or eight generous slices, and Mary Berry originally wrote up the instructions on the BBC Good Food’s website.
Mary Berry wrote: “[This] Canadian-inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time.”
How to make Mary Berry’s Maple Syrup Cake
For the cake:
- 350g (12oz) of self-raising flour
- 225g (8oz) of softened butter
- 225g (8oz) of light muscivado sugar
- 55g (12 oz) of chopped pecan nuts
- Four eggs
- One zested orange
- Two tablespoons of baking powder
- Half a teaspoon of ground ginger
For the filling and topping:
- 450ml (¾ pint) of double cream
- Two tablespoons of maple syrup
- One zested orange
- 20cm (eight-inch) deep cake tin
- Large mixing bowl
- Palette knife
- Baking paper
- Wire rack
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To begin, preheat the oven to 160C (325F) for a fan oven, and grease your cake tin with butter before lining it with baking paper.
Put all your cake ingredients except the pecan nuts into a large mixing bowl and mix until you have a smooth cake batter. Then, stir in the chopped pecan nuts.
Spoon your cake mixture into your prepared cake tin and smooth out the surface with the spoon. Bake for around an hour or an hour and a half until the cake is golden and risen.
Once ready, take out the oven and leave to cool in the cake tin for five minutes before taking it out of the tin and paper to place on a wire rack to cool.
Now it is time to make the filling and topping for the cake. Whip the cream until it holds its shape and then gently fold in the maple syrup.
Cut your cake horizontally into three pieces, and completely cover it completely with your cream filling using a palette knife to smooth it evenly. Stack the cakes together and decorate the top with the orange zest.
Your creamy maple syrup cake can now be served.
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