Ingredients for Mary Berry's Maple Syrup Cake
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Orange, Zest Of
- 4 large eggs
- 1/4 cup pure maple syrup (for frosting)
- Self Raising Flour
- 2 teaspoons baking powder
- Ground Ginger
- Pecans
- Heavy Cream
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How to Make Mary Berry's Maple Syrup Cake
- Preheat oven to 325°F (160°C). Grease and flour an 8-inch round cake tin. Line the base with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. (Use an electric mixer for best results, or a wooden spoon if you prefer.)
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the maple syrup and chopped pecans.
- Pour the batter into the prepared cake tin and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting: Beat the cream cheese until smooth. Gradually add the powdered sugar and maple syrup, beating until light and fluffy.
- Once the cake is completely cool, slice it horizontally into three layers.
- Spread a layer of frosting between each cake layer and on top of the cake.
- Decorate the top with shredded orange zest.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
209g
Fat
195g
Carbs
33g
