This Canadian-inspired cake is a real treat for a special gathering. Fill and cover ahead of time, so that the cake keeps moist.
225 g (8 oz) softened butter
225 g (8 oz) light muscovado sugar
grated rind of 1 orange
4 large eggs
100 ml (3½ fl oz) maple syrup
350 g (12 oz) self-raising flour
2 level teaspoons baking powder
½ level teaspoon ground ginger
50 g (2 oz) chopped pecan nuts
FOR THE FILLING AND TOPPING
450 ml (¾ pint) double cream
2 tablespoons maple syrup
shredded rind of 1 orange, to decorate
1 Pre-heat the oven to 160°C/Fan 140°C/Gas 3. Grease a 20 cm (8 in) deep round cake tin and line the base with baking parchment.
2 Measure all the ingredients for the cake except the pecan nuts into a large bowl and beat until evenly blended. Stir in the chopped pecan nuts.
3 Spoon the mixture into the prepared cake tin and level the surface. Bake for 1–1½ hours, until well risen, golden and springy to the touch. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
4 To make the filling and topping, whip the cream until it just holds its shape and then fold in the maple syrup.
5 With a long sharp knife, split the cake horizontally into three and fill and cover with the cream, smoothing it evenly over the top and sides. Decorate the top with the shredded orange rind. Keep chilled in the fridge.
Read More: How to Prepare a Marbled Chocolate Ring Cake