Mary berry Maple and Pecan Cake
Mary berry Maple and Pecan Cake is a delicious dessert that features the sweet flavors of maple syrup and crunchy pecans. The cake is made with a traditional sponge batter that is flavored with maple extract and chopped pecans. Once baked, the cake is topped with a rich, creamy frosting made with cream cheese, butter, and more maple syrup. The finished cake is both decadent and indulgent, perfect for special occasions or a sweet treat any time of year.
Why people also love Mary berry Maple and Pecan Cake
People love Mary Berry’s Maple and Pecan Cake for its perfect balance of sweetness and nuttiness. The cake is moist, fluffy, and has a subtle maple flavor that complements the toasted pecans perfectly. Additionally, the rich cream cheese frosting adds a creamy tanginess that pairs well with the sweet flavors of the cake. Overall, this cake is easy to make, incredibly delicious, and is perfect for special occasions or simply as a sweet indulgence any time of year.
Ingredients:
- 225g unsalted butter, softened
- 225g light brown sugar
- 4 large eggs
- 50ml maple syrup
- 200g self-raising flour
- 2 tsp baking powder
- 100g ground almonds
- 100g chopped pecans
- 2 tbsp milk
Instructions:
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 23cm round cake tin with butter and line with baking parchment.
- To achieve a light and fluffy texture, combine the butter and sugar using an electric mixer.Gradually beat in the eggs, adding a little flour with each addition.
- Stir in the maple syrup, then sift in the remaining flour and baking powder, add ground almonds and fold together until smooth.
- Gently stir in the chopped pecans and milk until just combined.
- Spoon the mixture into the prepared tin, smooth the top and bake for 45-50 mins or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and leave to cool in the tin for 5-10 mins before turning out onto a wire rack to cool completely.
Quick Facts
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: About 1 hour and 10 minutes
Difficulty: Easy
Yield: One 23cm cake
Serving Suggestions: Serve slices of the cake on a plate, dust with icing sugar, whipped cream and add maple syrup drizzle on top.
Expert Tips & Tricks:
- To bring out the flavor of the pecans, lightly toast them before adding them to the batter.
- Don’t overmix the batter or the cake will become tough.
- If you don’t have self-raising flour, substitute with plain flour and add 2 teaspoons of baking powder.
- For an extra maple flavor, brush the top of the cake with a mixture of maple syrup and water after it comes out of the oven.
Nutrition Information (per serving):
Calories: 479
Fat: 30.1g
Saturated Fat: 14.7g
Carbohydrates: 47.2g
Sugar: 34.8g
Fiber: 1.9g
Protein: 7.3g
Sodium: 210mg
Presentation:
This Mary Berry Maple and Pecan Cake is a perfect treat to serve as dessert at any gathering. With its golden-brown crust and beautifully textured crumb studded with chopped pecans, this cake looks as good as it tastes. Serve slices of the cake on a plate with a dusting of icing sugar, a dollop of whipped cream and a drizzle of maple syrup on top for a visually stunning presentation that will leave your guests wanting more.
Variations and substitutions for the Mary Berry Maple and Pecan Cake recipe:
- Gluten-Free: Substitute the self-raising flour with gluten-free flour and add 1 teaspoon of xanthan gum to the mixture.
- Vegan: Replace the eggs with 4 tablespoons of aquafaba (the liquid from a can of chickpeas) and use vegan butter instead of unsalted butter.
- Chocolate Maple Pecan Cake: Add 50g of cocoa powder to the dry ingredients and mix well before adding in the rest of the ingredients.
- Orange Maple Pecan Cake: Add the zest of one orange to the batter and replace the milk with freshly squeezed orange juice.
- Cinnamon Maple Pecan Cake: Add 1 teaspoon of ground cinnamon to the dry ingredients and mix well before adding in the rest of the ingredients.
- Nut-Free: Replace the pecans with chopped walnuts or hazelnuts, or leave them out altogether for a nut-free version of the cake.
- Maple Pecan Cupcakes: Use the same batter and bake in a cupcake tin instead of a cake tin. Top each cupcake with maple buttercream frosting and chopped pecans for an easy and delicious variation.
- Maple Pecan Loaf: Bake the cake in a loaf pan instead of a round cake tin for a different shape.
- Lemon Maple Pecan Cake: Add the zest of one lemon to the batter and replace the milk with freshly squeezed lemon juice.
- Cherry Maple Pecan Cake: Fold in 100g of chopped glacé cherries to the batter before baking for a fruity twist on the original recipe.
Recommendations and notices:
- Use good quality maple syrup to give the cake a rich, authentic flavor.
- When chopping the pecans, try to keep the pieces roughly the same size to ensure even distribution throughout the cake.
- Be sure to properly cream the butter and sugar together until light and fluffy before adding in the rest of the ingredients. This will help give the cake a tender crumb and light texture.
- Be careful not to mix the batter too much, as it can make the cake tough. Once all the ingredients are combined, stop mixing.
- Let the cake cool completely on a wire rack before slicing and serving.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Defrost at room temperature before serving.
- If you want a more pronounced maple flavor, brush the top of the cake with a mixture of maple syrup and water after it comes out of the oven.
- The nutrition information provided is per serving, so be mindful of portion sizes when indulging in this delicious cake.
- If you’re making any substitutions or variations to the recipe, follow the instructions carefully and adjust cooking times as necessary.
- Enjoy this Mary Berry Maple and Pecan Cake with friends and family for a special treat that’s sure to impress!
FAQ for Mary berry Maple and Pecan Cake
Yes, you can make the cake a day or two ahead of time. To keep it fresh until you’re ready to serve, store the cake in an airtight container at room temperature.
Yes, you can freeze the cake for up to approximately 3 months. To do so, wrap it tightly in plastic wrap and aluminum foil, and then place it in the freezer. Before serving, thaw the cake at room temperature.
Yes, you can substitute walnuts or hazelnuts for the pecans if desired.
Yes, you can use gluten-free flour in place of the self-raising flour and add 1 teaspoon of xanthan gum to help with binding.
Yes, you can replace the eggs with 4 tablespoons of aquafaba (the liquid from a can of chickpeas) and use vegan butter instead of unsalted butter.
The cake takes about 1 hour and 15 minutes to bake in a preheated oven at 160°C (fan)/180°C/gas mark 4. However, every oven is different so be sure to check the cake with a skewer before taking it out of the oven.
Yes, you can omit the maple syrup drizzle if desired. The cake will still be delicious without it, although the drizzle adds an extra layer of flavor.
Conclusion
This Mary Berry Maple and Pecan Cake is a delicious combination of rich, nutty flavors and sweet maple syrup. Whether it’s a special occasion or simply a treat for yourself, this is the perfect dish to enjoy!
