A BIT OF MID WEEK LUXURY NEVER HURT ANYBODY
PECAN AND MAPLE CAKE, (REFINED SUGAR AND FAT FREE)
This cake is worth making it is a little strange in its method but well worth it!! It can also seem a bit dry when it’s cooked but believe me it’s not. Bit of treat this one as it’s not the cheapest cake to make but do use pure maple syrup and not the sugar syrup that’s maple flavour.
Pre heat oven at 160c – gas 5
Grease and flour a Bundt baking tin
250ml pure maple syrup
3 large eggs
1 tsp vanilla extract
225gms plain flour
1 tsp baking powder
2 drops of maple extract (optional)
100gms Chopped pecan nuts
dash of salt
Separate the eggs beat the egg yolks
Whisk the egg whites until forms stiff peaks
Weigh the flour, salt and baking powder.
Bring the maple syrup to the boil and whisk in the egg yolks
When the egg yolks have been well mixed in, pour the hot syrup on to the egg whites whilst whisking, mix well using a hand held mixer.
Add the 2 drops of maple extract, fold in the flour and nuts.
Mix well without beating out the air. Pour the batter into the cake tin and level Bake in the oven for about 50-55 minutes.
Leave the cake in the tin for about 10 minutes before turning out.
Mix 100gms Icing sugar with 50mls of maple syrup, a little more may be needed if you prefer a runnier icing, drizzle over the top of the cake and sprinkle with pecan nuts.