Mary Berrys Maple Syrup Cake Recipes

MARY BERRY'S MAPLE SYRUP CAKE

Mary Berry's Maple Syrup Cake image

Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.

Provided by Sarah_Jayne

Categories Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces butter, softened
8 ounces brown sugar
1 orange, zest of
4 eggs
3 1/2 ounces maple syrup
12 ounces self-raising flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 ounces pecans, chopped
15 7/8 ounces heavy cream
2 tablespoons maple syrup
1 orange, zest of, shredded

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 SYRUP CAKE

Maple syrup cake image

Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time

Provided by Mary Berry

Categories Dessert, Dinner

Time 2h10m

Number Of Ingredients 12

Ingredients

225g butter , softened
225g light muscovado sugar
grated zest of 1 orange
4 eggs
100ml maple syrup
350g self-raising flour
2 tsp baking powder
½ tsp ground ginger
50g pecan , chopped
450ml double cream
2 tbsp maple syrup
zest of 1 orange , shredded

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.

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