Recipe: Maple syrup cake

A Canadian inspired sponge cake that's a real showstopper for a celebration

  • place PRE 30 minutes
  • place COOK 1 hour 30 minutes
  • place SERVES 6 - 8 generous slices
  • printicon

This is a real treat for a special gathering. Fill and cover ahead of time, so that the cake keeps moist.


  • Preheat oven to 160°C/Fan 140°C. Grease a 20cm round, deep cake tin and line the base with non-stick baking paper.

  • Measure all the cake ingredients except the pecan nuts into a large bowl and beat until evenly blended. Stir in the chopped pecan nuts.

  • Spoon the mixture into the prepared tin and level the surface. Bake in the preheated oven for about 1½ hours, until well risen, golden and springy to the touch. Leave to cool in the tin for a few minutes then turn out, peel off the baking paper and finish cooling on a wire rack.

  • To make the filling and topping, whip the cream until it just holds its shape, then fold in the maple syrup.

  • Cut the cake into three horizontally using a serrated or bread knife. Sit one cake on a plate and spread with some of the cream, right to the edge. Continue stacking the cakes and spreading with the cream.

  • Finally, smooth the cream evenly over the top and sides of the whole cake and decorate the top with the orange zest. Keep chilled in the fridge.

    Adapted from ‘Mary Berry’s Baking Bible’ by Mary Berry (BBC Books, £28)


225g butter, softened
225g light muscovado sugar
Finely grated zest of 1 orange
4 large eggs
100ml maple syrup
350g self-raising flour
1 level tsp baking powder
½ level tsp ground ginger
55g pecan nuts, chopped

For the filling and topping
450ml pouring double cream
2 tbsp maple syrup
Zest of 1 orange, to decorate

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