Slices of marrow cake topped with soft cheese frosting

Marrow cake

Name: Marrow cake
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: Cuts into 16 slices
Cuisine: British
Ingredients: 250ml sunflower oil plus extra for greasing; 300g self-raising flour; 3 tsp mixed spice; ½ tsp baking powder; 250g light soft brown sugar; 4 eggs; 1 orange, zested and juiced; 300g marrow flesh, coarsely grated and squeezed of any liquid; 200g pecan roughly chopped; 50g butter softened; 250g soft cheese; 4 tbsp maple syrup

Barney Desmazery

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Cuts into 16 slices

Easy

Prep: 25 mins

Cook: 1 hr and 20 mins

A star rating of 4.9 out of 5.27 ratingsRate

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This easy autumnal bake combines grated marrow and chopped pecans in the sponge for a beautifully moist and crunchy texture. Top with maple soft cheese frosting

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

250ml sunflower oil

plus extra for greasing
300g self-raising flour
3 tsp mixed spice
½ tsp baking powder
250g light soft brown sugar
4 eggs
1 orange, zested and juiced
300g marrow

flesh, coarsely grated and squeezed of any liquid
200g pecan

roughly chopped

For the icing

50g butter

softened
250g soft cheese
4 tbsp maple syrup

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Nutrition: per serving

kcal470
fat36g
saturates9g
carbs32g
sugars19g
fibre2g
protein5g
salt0.4g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Grease and line a 22cm round springform cake tin with baking parchment. Sift the flour, spice and baking powder into a bowl and crumble in the sugar. In a separate bowl, beat the eggs with the orange zest and juice, then pour in the oil. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely.
step 2

While the cake is cooling, make the icing by beating all the ingredients together. When the cake has cooled, use a spatula to spread the icing over the top. Sprinkle over the rest of the pecans to decorate and serve.

Recipe from Good Food magazine, September 2013

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A star rating of 4.9 out of 5.27 ratings

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