Maple Syrup Cake Recipe

Name: Maple Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g butter, softened; 225 g light muscovado sugar; 1 grated orange, zest of; 4 eggs; 150 ml maple syrup; 350 g self-raising flour; 2 teaspoons baking powder; ½ teaspoon ground ginger; 50 g pecans, chopped; 450 ml double cream; 3 tablespoons maple syrup; 1 orange, zest of, shredded

Servings: persons

225 g butter, softened
225 g light muscovado sugar
1 grated orange, zest of
4 eggs
150 ml maple syrup
350 g self-raising flour
2 teaspoons baking powder
½ teaspoon ground ginger
50 g pecans, chopped
450 ml double cream
3 tablespoons maple syrup
1 orange, zest of, shredded

1
You will need a deep, round, 20cm/8 inch cake tin.
2
Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
3
Pre-heat the oven to fan 160C/325F/ gas mark 3.
4
Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
5
Stir in the chopped pecan nuts.
6
Spoon the mixture into the prepared cake tin and level the surface.
7
Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
8
Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
9
Whip the cream until it just holds its shape and then fold in the maple syrup.
10
Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
11
Decorate the top with the shredded orange zest.
12
Store in the refrigerator.

1710

kcal

Calories

106

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 225 g butter, softened, 225 g light muscovado sugar, 1 grated orange, zest of, 4 eggs, and more.

Yes, Maple Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Syrup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions