O Canada!… Maple Syrup Cake Weekly Bake-Off

So, regular readers may have noticed it has been a while since I published a Weekly Bake-Off post.

I was thrilled last Monday when I saw the Weekly Bake-Off challenge… Maple Syrup Cake.
Well, my little heart skipped a beat. Those who know me personally will know I have spent two decades dreaming of life in Canada, since a holiday there with my parents as a teenager, and 2 subsequent trips as an adult. I spent the Summer or 2001 living and working in Vancouver, and count this as one of the happiest times in my life. I love this beautiful city and its beautiful surroundings!

So a cake made with Maple Syrup is a lovely reminder of the land of the Maple Leaf!

Also what’s not to love about maple syrup?
Delia Smith describes maple syrup as “a unique ingredient, smooth and silky textured, with a sweet, distinctive flavour – hints of caramel with overtones of toffee will not do- and a rare colour amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other, and ultimately quality is determined by what they call the long mouth feel”.

I am pleased with how the Maple Syrup Cake turned out. The sponge is lovely and moist, and the flavour of maple syrup is delicate throughout. This is a recipe I will definitely try again.

The recipe below is adapted slightly from Mary Berry’s 100 Cakes & Bakes.
I have omitted pecan nuts from the recipe for the benefit of Mr Hungry Squirrel’s nut-allergy.

Check out the other entrants’ submissions to the Weekly Bake-Off Challenge.

The Recipe



  • 225g unsalted butter, softened
  • 225g light muscovado sugar
  • zest of 1 orange
  • 4 large eggs
  • 100ml maple syrup
  • 350g self-raising flour
  • 2 level tsp baking powder
  • ½ tsp ground ginger
Filling & Topping

  • 500ml double cream, whipped
  • 3 tbsp maple syrup
  • zest of 1 orange


Preheat the oven to 160°C.
Lightly grease a deep, round 8 inch cake tin and line the base with baking parchment.

Put all the cake ingredients into a large bowl and mix until well blended.

Spoon the mixture into the prepared cake tin, and level the surface.

Bake for 1 – 1¼ hours.
After 30 – 40 minutes, place a disc of baking parchment over the top to prevent the cake from browning too much.
A fine skewer inserted into the centre of the cake should come out clean.

Allow to cool in the tin, for 10 – 15 minutes, then turn out onto a wire rack, remove the baking parchment and allow to cool completely.

Whip the cream (careful not to over-beat it), and then fold in the maple syrup.

Split the cake into three layers.

Spread a layer of cream between each layer and over the top.

Decorate the top with the orange zest.



5 thoughts on “O Canada!… Maple Syrup Cake Weekly Bake-Off

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