Maple Syrup Cake
By Morrisons
Published on 19 September 2024
Get ready to indulge in a truly tasty treat with this Maple Syrup Cake. With its soft, buttery layers and a sweet maple cream filling, it’s the perfect bake for cosy afternoons.Time and servings
1 hr 30 minsTotal time
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 225g butter, softened
- 225g Billington's light muscovado sugar
- 4 eggs
- 100ml Buckwud maple syrup
- 350g self-raising flour
- 2 tsp baking powder
- 50g pecans, chopped
- 450ml double cream (for the filling)
- 2 tbsp maple syrup (for the filling)
Method
Step 1
Preheat the oven to fan 160°C. Grease and line the base of a deep, round 20cm (8-inch) cake tin with nonstick baking parchment.Step 2
Place all the cake ingredients (except the pecan nuts) into a large mixing bowl and mix well until evenly blended. An electric mixer is ideal for this, but you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.Step 3
Spoon the mixture into the prepared cake tin and level the surface. Bake for 1 to 1.5 hours, until golden. Allow to cool slightly, then turn the cake out onto a wire rack. Peel off the lining paper and leave to cool completely.Step 4
Whip the cream until it just holds its shape, then fold in the maple syrup.Step 5
Split the cake horizontally into three layers. Fill and cover with the whipped cream.Step 6
Enjoy!