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Marrow & pecan cake with maple icing

Marrow & pecan cake with maple icing

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 16 slices

Using grated marrow in this homely cake gives it a great texture- top with cream cheese frosting

  • Freezable (un-iced)
Nutrition: per serving
NutrientUnit
kcal470
fat36g
saturates9g
carbs32g
sugars19g
fibre2g
protein5g
salt0.4g
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Ingredients

For the icing

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.

Goes well with

Recipe from Good Food magazine, September 2013

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Overall rating

Rating: 5 out of 5.11 ratings

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