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Maple Apple Pecan Cake
Go nutty for Ruth Clemens’ – runner up in 2011’s The Great British Bake Off – Maple Apple Pecan Cake. There’ll be no leftovers of this decadent dessert.
Go nutty for Ruth Clemens’ – runner up in 2011’s The Great British Bake Off – Maple Apple Pecan Cake. There’ll be no leftovers of this decadent dessert.
Prep time
45 minutes
Cooking time
40 minutes
Servings
12
Difficulty
Medium
Ingredients
Cake
125 grams Stork Maragine (Original Tub)
125g soft brown sugar
4 tbsps maple syrup
2 eggs, large
200g self-raising flour
¾ tsp ground cinnamon
160g apple, peeled cored and diced
40g pecans, chopped
To Decorate
100g icing sugar
2 tbsps maple syrup
1-2 tsp water
15g pecans, chopped
Instructions
Steps
Cream together the Stork margarine and soft light brown sugar until light and fluffy.
Beat in the eggs one at a time followed by the maple syrup.
Fold in the flour and ground cinnamon until the mixture is even.
Add the diced apple and chopped pecans and stir through the cake mixture.
Place the mixture into a greased base-lined 8” cake tin and bake in the oven at 180°C/fan 160°C/Gas mark 4 for 40 minutes until golden and springy to the touch.
Allow to cool on a wire rack.
Once cooled combine the icing sugar, maple syrup and a little water to make a glaze. Drizzle over the top of the cake and finish by scattering over the chopped pecans. Serve.
