After a lengthy silence, I am back with a lovely Pecan & Maple Syrup Cake recipe for you guys. I made this a few weeks ago for my friend’s birthday and it went down really well. I’m glad to see the autumn months rolling in, bringing in nuttier flavours with them.
220g self raising flour
220g unsalted butter
220g caster sugar
4 large eggs
2 tsp baking powder
6 tbsp maple syrup (buy a good quality one!)
75g pecan nuts
250g mascapone cheese
4 tbsp maple syrup
- Preheat the oven to 190 degrees and line an 18″ deep, round tin with some baking parchment.
- Place the first 75g of pecans on a baking tray and pop them in the oven for 10 minutes to roast. Once roasted, leave them to cool on the baking tray to one side while you make the cake mixture.
- For the cake, we pop all the other ingredients (except for the nuts you have laid to one side) into a large bowl and beat well until fully combined.
- Take the now cooled, roasted nuts and chop them up into small pieces. Add this to your cake mixture and give another stir so they are evenly spread out.
- Tip the cake mix into your baking tin and bake in the oven for 45 minutes to 1 hour until golden brown and baked through.
- Once the cake is baked, take it out of the oven and allow it to cool slightly in its tin before turning it out.
- Meanwhile, make the icing by mixing the maple syrup and mascarpone cheese together.
- Cut the cake horizontally in two and sandwich together with half of the mascarpone icing. Spread the rest of the icing on top of the cake.
- Finally, take the last 75g of pecans and scatter across a baking tray. Drizzle a little more maple syrup over them and pop into the oven at 190 degrees to caramelise for about 8-10 minutes. Try to keep a close eye on these, we don’t want them to catch and burn. Once the maple syrup has caramelised, take the nuts out of the oven and all them to cool fully before roughly chopping and sprinkling over the top of the cake.
I’ll definitely be making this one again – hope you enjoy it too!