Mary Berrys Maple Syrup Cake Recipes

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
• Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.

MAPLE BERRY CAKE WITH MAPLE MASCARPONE CREAM

Steps:

• Preheat the oven to 350° F. Line three, 8-inch cake pans with parchment paper and spray the sides with a baking spray. In a large mixing bowl, combine the eggs, buttermilk, pure maple syrup, cooking oil and vanilla extract. Beat on medium speed for a couple minutes, until the eggs are well-beaten. In a separate mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda and salt. Sift the dry ingredients into the cake batter and beat on medium speed for about 1 minute, just until the dry ingredients are incorporated. Divide the cake batter evenly between the three pans. Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers from the oven, out of the pans and onto a wire rack to cool completely. While the cake layers are baking and cooling, prepare the berry filling. Combine the diced strawberries, raspberries and blueberries in a large mixing bowl. Pour the pure maple syrup over the berries and let them stand at room temperature until ready to use. Next, prepare the maple whipped cream frosting. Place the softened mascarpone cheese into a large mixing bowl and add the pure maple syrup and vanilla extract. Whisk on medium speed for 1 minute, or until the mixture is smooth and creamy. Pour in the chilled heavy cream next and whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form. Store the frosting in the refrigerator until ready to use. To assemble the cake, first use a long, serrated knife to level off the top of each cake layer. Spread a generous amount of whipped cream onto each cake layer. Transfer about 1 1/2 cups of the whipped cream frosting into a pastry bag tipped with a star tip, such as the French star tip #8. Pipe a barrier ring around the edge of the cake layer; this will keep the berries inside. Add about 1/3 of the maple berries into the center, then top with the next cake layer and repeat the same process. Frost the top and sides of the cake with the remaining whipped cream frosting. Place the cake into the refrigerator to chill for about 20 minutes before garnishing the top. Transfer any remaining frosting into a pastry bag tipped with a star tip. Add dollops of frosting around the rim of the cake, then add the remaining berries into the center. Garnish the edges with fresh strawberries, if desired. For best results, refrigerate the cake for at least 4 to 6 hours or overnight before serving. Store the cake in the refrigerator when not enjoying.

MARY BERRY'S MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 8 inch cake tin.
• Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
• Pre-heat the oven to 325.
• Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
• Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface.
• Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
• Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
• Decorate the top with the shredded orange zest.
• Store in the refrigerator.

MAPLE PARSNIP CAKE

Steps:

• Preheat the oven to 350°F (177°C). Lightly butter two 8- or 9-inch cake pans and line the pans with parchment paper cut to fit.
• Warm the butter, sugar, and maple syrup in a saucepan over low heat, stirring occasionally, until completely combined. Remove from the heat and let cool slightly, then whisk in the eggs.
• Sift the flour, baking powder, and pumpkin pie spice into a large bowl. Gently fold in the butter and sugar mixture just until combined. Add the grated parsnips and apple, pecans or hazelnuts, orange zest, and juice and stir just until combined. Spread the mixture into the pans and bake for 25 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 5 minutes. Run a thin knife around the edge of the cakes and then invert them onto the rack, remove the pans, and let stand for at least 1 hour or until completely cool.
• Beat the mascarpone and 3 tablespoons maple syrup in a medium bowl until well blended. Taste and, if desired, add up to 1 tablespoon more maple syrup.
• Place 1 of the cakes on a cake stand or a serving plate. Plop a few tablespoons frosting on the cake and spread it evenly over the top. Situate the second cake, bottom side up, on the frosted cake. Spoon the rest of the frosting on the second cake and spread it evenly over the top, leaving the sides unfrosted. If desired, dust with confectioners' sugar just before serving.