Quelle surprise!! Friday Food returns. I found this cake in the April BBC GoodFood magazine. Onyi actually helped me choose what to bake a few weeks ago and I took the cake to MrsDrWho’s for tea. I stopped at Onyi’s house on the way home so she could taste the fruits of her labour. The cake was declared a success! You create a home made apple purée, though you could use one from the supermarket, and add pecans and maple syrup- the real thing, not the flavoured syrup.
The cake is filled and topped with a simple maple buttercream and embellished with a pecan sprinkle. If you prefer not to use the buttercream, the cake is still moist, tender and very tasty.
I didn’t have a 20cm springform tin and so I used an ordinary 20cm tin, and made sure the baking paper went well above the sides of the tin. I had no trouble removing the cake. I could not buy the golden icing sugar the recipe called for, so I used ordinary pure icing sugar.
All in all, this is a delicious cake which is just a little bit fancy. I think it would need to be kept in the fridge, but served at room temperature, and because of the apple purée it will keep for just a few days.
There was a smudge on the camera lens, so consequently there is a smudge on some photos. This will not be a surprise either.
Apple, Pecan and Maple Cake Serves 10
For the apple purée:
- 250g peeled and chopped cooking apples, I used Granny Smiths
For the cake
- 115g butter, softened
- 75g light brown sugar
- 75ml maple syrup
- 1 egg
- 225g plain flour
- 1 1/2 tspn bicarbonate of soda
- 1 tspn baking powder
- 100g pecans, chopped
For the buttercream:
- 125g softened butter
- 225g pure icing sugar
- 60ml maple syrup
For the pecan sprinkle:
- 30g pecans
- 1 tbspn light brown sugar (20ml)
To make the apple purée, I chose to microwave the apples in a covered container for 8 minutes and then I just used a spoon to stir and it was miraculously a purée. The recipe says to cook the apples in a pan, with a splash of water, for about 10 minutes and then purée with a hand held blender. You need 225g of purée. Once it is made, allow to cool to room temperature.
Grease and then line the tin with baking paper and preheat the oven to 180C or 160*C fan-forced.
Begin the cake by creaming the butter and sugar until it is creamy and lighter in colour. Mix the egg and maple syrup together and gradually incorporate them.
Sift the flour, bicarb and baking powder together and stir in the pecans.
Add these to the cake batter, alternating with the apple purée, and stir gently until well combined.
Spoon into the tin, smooth the top, and then bake for 40 minutes. Cool in the tin and then remove to a rack.
While the cake cools, make the buttercream.
Beat the butter until it is soft and then add the icing sugar and beat until smooth. Gradually add the maple syrup and you are done.
Make the pecan sprinkle by either finely chopping the nuts and stirring in the brown sugar, or using a food processor.
I used my cake leveller to cut the cake in half and then I carefully placed them side by side, with the top layer upside down, so I could more easily and accurately put the layers back together.
Spread half of the buttercream on the bottom layer, I used a warm knife, and then put the top layer back. Spread the other half of the buttercream on top, and then the pecan sprinkle is used the edge the cake, although you can decorate as you wish.
I think the cake improved a little and was more delicious the next day, but you can eat it as soon as it is ready!!