Maple syrup cake

Maple syrup cake

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(7 ratings)

Ready in just over 2 hours

More effort

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

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 225g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml maple syrup
  • 350g self-raising flour
  • 2 tsp baking powder
  • ½ tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 50g pecan, chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

For the filling and the topping

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



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


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

  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.

Recipe from Good Food magazine, March 2004
BBC GoodFood Magazine

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Comments (7)

milldew2011's picture

Maple syrup cake. An 8" tin is far too small for the above recipe, the cake overflowed out of the tin. No baking powder is required to make this cake as long as S.R flour is used. A very expensive recipe not to be correct. In the end I used half the ingredients ,no B.P and the 8" tin as suggested, the cake is now perfect.

hmr1177's picture

I really loved this cake. It had a really good texture to it. I did find cutting it in 3 quite tricky, but looked alright in the end! Tasted really good and the maple syrup was subtle but definitely there.

hungrybelly's picture

Truly awful...Could barely taste the maple syrup and the combination of orange, maple syrup and ginger better tasted awful even before I put it in the oven.

jayce1987's picture

I used slightly more maple syrup and ginger then specified to really bring the flavour out and was pleasantly surprised for my first attempt!

eleanormayo's picture

A real disappointment, I couldn't taste the maple syrup at all - it was just like a stodgy orange & pecan cake. Won't bother to do again.

clarehemsley's picture

Lovely and easy to make.

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