Maple and Caramelised Pecan Cake
I have been a huge fan of maple syrup ever since I went to Canada to see how it was produced.
It has a unique flavour, which seems to have a real affinity with pecan nuts. And using the syrup to caramelise them gives a lovely crunchy texture.
|115g self-raising flour|
|1 level teaspoon baking powder|
|115g spreadable butter|
|2 large eggs|
|115g golden caster sugar|
|1 tablespoon pure maple syrup (Amber No. 2 if possible)|
|50g pecan nuts, very finely chopped|
|For the filling and topping:|
|100g pecan nuts, roughly chopped|
|6 tablespoons pure maple syrup|
|Pre-heat the oven to 170ºC, gas mark 3|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: Two 18cm by 4cm sponge tins, lightly buttered and bases lined plus two wire cooling trays. Click here for more information|
This recipe is from Delia's Cakes
Begin by sifting the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, eggs, caster sugar and maple syrup.
Now, using an electric hand whisk, mix to a smooth, creamy consistency for about one minute.
After that fold the chopped nuts into the mixture with a tablespoon.
Divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 25 minutes.
The cakes are cooked when you press lightly with your little finger and the centre springs back.
Remove them from the oven (increasing the heat to 200°C, gas mark 6) and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray.
Now carefully peel back the lining by gently pulling it back.
Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
Next caramelise the nuts by tossing them in a bowl with 2 tablespoons of the maple syrup, then spread them out onto a small baking tray with a liner and pop them in the oven to caramelise, which will take 10 minutes – put a timer on here because if you forget them they burn very quickly!
Meanwhile combine the rest of the maple syrup with the mascarpone and then, when the nuts have cooled, spread half of this over one of the cakes, using a palette knife, and sprinkle half the cooled nuts over.
Place the other cake on top and spread the rest of the mascarpone mixture over, and finally sprinkle with the rest of the nuts.
Store in a polythene box in the fridge until needed.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
Brownies need introducing to those who have not yet made them. Yes, they are cakes but not in the conventional sense.
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
Because there’s no flour in this it’s unimaginably light and airy, and very lemony, which makes it a very elegant dessert cake.
This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.
Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At the football club we make them into little cakes.
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party
Most Popular recipes
Last minute brandied Christmas cake recipe
27 Jul 2015 21:49
23 Jul 2015 16:25
Delia's Summer Collection
27 Jul 2015 15:33
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
3 Fruit cakes
28 Jul 2015 00:34
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30