Maple & Pecan Sandwich Cake

I’m visiting family this weekend and promised I would make a cake for afternoon tea. I wanted to do something quite classic, that you might find in a tea shop or something and was toying with a coffee and walnut cake. However as I browsed through my cook books and found the Hummingbird Bakery’s Maple and Pecan Layer Cake, my love for maple syrup took over!

I only have two sandwich tins (must buy a third!) so I just used two thirds of the ingredients (recipe below) and made a sandwich cake. I also ran out of icing sugar so only made enough to fill and ice the top of the cake.

Maple and Pecan Sandwich Cake (adapted from the Hummingbird Bakery)
Serves 8- 10 

240g plain flour
80g unsalted butter, softened
265g caster sugar
2 large eggs
1tbsp baking powder
1/4tsp salt
240ml milk (I confess to using semi skimmed and it’s fine! Hummingbird recommend whole milk)
27ml maple syrup
66g pecan nuts, chopped

For the frosting

250g icing sugar
80g unsalted butter, softened
20ml milk
1/2 tbsp maple syrup
Pecan nuts, to decorate

– Preheat the oven to 160C (my fan oven – HB recipe says 170C) and grease and line the bases of two 20cm sandwich tins

– Sift the flour and baking powder into a bowl with the butter, sugar and salt. Beat together using a stand/electric mixer on a low speed until it resembles fine breadcrumbs.

– Mix the milk, eggs and maple syrup together in a jug  by hand and then add this to the flour mixture, continuing to mix on a low speed until all the ingredients are combined and the batter is smooth. Stir in the chopped pecans by hand.

– Divide the batter evenly between the two tins and bake in the centre of the oven for approximately 20-25 minutes. The cakes should be golden and a skewer inserted into the centre of the cakes will come out clean (mine were done after 20 mins). Tip the cakes out onto a plate and then tip again onto a wire rack to cool completely (by tipping them onto a plate first, you avoid getting lines from the wire rack on the tops of the cake – doesn’t matter so much here as you’re going to frost it anyway!)

– Make the frosting – mix the butter and icing sugar together on a low speed until sandy in consistency. Add the milk and maple syrup and continue to beat on a low speed until fully combined. Turn the mixer up to a high speed and continue to mix until light and fluffy.

– Once the cakes have cooled fully, spread approximately 2/3 of the frosting onto one of the cakes and then sandwich the other on top carefully. Spread the remaining frosting on the top of the cake using a palette knife and decorate however you wish with pecan nuts. Yum!

 

 

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