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”.
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.
||Filling & Topping
Preheat the oven to 160°C.
Lightly grease a deep, round 8 inch cake tin and line the base with baking parchment.
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.
Whip the cream (careful not to over-beat it), and then fold in the maple syrup.
Split the cake into three layers.
Decorate the top with the orange zest.