Ingredients
- 225 g of butter
- 450 ml of double cream
- 1 tsp of ground cinnamon
- 2 tsp of baking powder
- 4 eggs, beaten
- 130 ml of maple syrup
- 1 orange, zest only
- 85 g of pecans, chopped
- 250 g of mascarpone cheese
- 350 g of self-raising flour
- 225 g of muscovado sugar
Method
Step 1
Line three 20cm cake tins and preheat the oven to 170 degrees.Step 2
Cream together the butter and sugar until it becomes light and fluffy.Step 3
Gradually add the beaten eggs a little at a time until fully incorporated into the mix.Step 4
Add the flour, baking powder, cinnamon chopped pecans and maple syrup and combine thoroughly.Step 5
Divide the cake mix into to the three tins. Bake for 20 minutes or until a skewer comes out clean and leave to cool.Step 6
To make the filling, gently whip the cream and then fold in the mascarpone, maple syrup and orange zest.Step 7
Layer the filling between the sponges and spread a layer on the top. Decorate with a few extra pecan nuts for a finishing touch.