I’ve had a bottle of proper maple syrup hanging around my cupboard for a while, and wanted to do it justice by making something impressive with it. My good crafty friend sent me a recipe from the Hummingbird Bakery and I was inspired to make their maple and pecan layer cake.
It was absolutely delicious, even if I do say so myself! Do you like the golden pecans?
These ingredients will make a triple layer cake. I cut them by a third as I only made two layers. I also halved the frosting ingredients as recipes often make WAY too much. Half was a good amount for this cake.
- 120g unsalted butter
- 400g caster sugar
- 360g plain flour
- 1.5 tbsp (this is NOT a typo) baking powder
- 1/4 tsp salt
- 360ml milk
- 40ml maple syrup (be generous!)
- 3 eggs
- 100g pecans, chopped
For the frosting
- 240g unsalted butter, very soft
- 750g icing sugar
- 60ml milk
- 1 tbsp maple syrup
- pecan halves to decorate (12 is an easy number to space evenly)
- Butter your 8″ (springform) cake tins. Preheat oven to 170degrees.
- Mix the butter, sugar, flour, baking powder and salt until it has the consistency of breadcrumbs. You can use an electric mixer but I used a wooden spoon.
- In a separate container, mix the milk, maple syrup and eggs.
- Gradually pour this mixture into the dry ingredients and mix until well combined.
- Stir in the pecans
- Pour into your tin
- Bake for 15-25 minutes, until a skewer inserted into the centre comes out clean.
- Leave to cool in the tins for a few minutes before removing to a wire rack to cool completely. While the cakes are baking and cooling, get to work on that frosting.
- Ensure the butter is very soft- pop in the microwave for a few seconds if necessary
- Sift (or just put) the icing sugar into a bowl, add the butter and mix with an electric mixer until of sandy consistency
- Mix the milk and maple syrup and add to the icing sugar mixture gradually, mixing slowly all the while.
- Once incorporated, mix on high until soft and fluffy.
- Once the cakes are completely cold, start frosting! First sandwich the layers together with a couple of generous tablespoons of buttercream. Then get to work on the top and sides. It’s really hard to get this icing smooth (I also need to get a palette knife!) a good tip is to have a glass of boiling water and a clean tea towel on hand. Dip the blade to heat it up, then wipe it dry and this really helps with the smoothing.
- Once your cake looks better than this, decorate with the pecans. I sprayed mine gold first.
I love sparkly things. Soon, this…
…will be this