Maple syrup cake

• butter↗225g g

  softened

• light muscovado sugar↗225g g
• orange↗grated zest of 1

  grated zest of 1

• eggs↗4
• maple syrup↗100ml ml
• self-raising flour↗350g g
• baking powder2 tsp tsp

  powder

• ground ginger↗½ tsp tsp
• pecan↗50g g

  chopped

• double cream↗450ml ml
• maple syrup↗2 tbsp tbsp
• orange↗zest of 1

  shredded

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Whip the cream until it just holds its shape and then fold in the maple syrup.

4. 4

   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.