Maple and Pecan Cake
By Morrisons
Published on 16 October 2020
This gorgeous dessert is bound to impress. Maple and pecan cake is light, spongy, and layered with moreish cream cheese. You’ll go nuts for seconds!Time and servings
50 minsTotal time
8Servings
30 minsPrep time
20 minsCooking time
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.