When a good friend of mine decided to have a spontaneous 1920’s Savoy Themed Tea party, I thought a decadent special occasion cake would have to be made 🙂 I have never tried this cake and to be honest am not the hugest fan of a whipped cream icing but it really works. The cream and maple syrup keep the cake moist while the orange and ginger balance out the sweetness to create a cake for tea which it quite different. It is not difficult to make and really stands out. If you like different textures in a cake, this recipe is for you. Enjoy! 🙂
– 225g softened butter
– 225g light muscovado sugar
– grated rind of 1 orange
– 4 large eggs
– 100ml maple syrup
– 350g self-raising flour
– 2 level teaspoons baking powder
– 1/2 level teaspoon ground ginger
– 50g chopped pecan nuts (I actually used hazelnuts and it turned out just as good)
For the filling & topping:
– 450ml double cream (I would actually recommend whipping cream here as the double cream can be a little thick)
– 2 tablespoons maple syrup
– shredded rind of 1 orange, to decorate
1. Pre-heat the oven to 160C/Fan. Grease a 20cm deep round cake tin and line the base with baking parchment.
2. Measure all the ingredients for the cake except the nuts into a large bowl and beat until evenly blended.
3. Stir in the chopped nuts.
4. Spoon the mixture into the prepared cake tin and level the surface.
5. Bake for 1-1 1/2 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 parchment and finish cooling on a wire rack.
6. To make the filling and topping, whip the cream until it just holds its shape and then fold in the maple syrup.
7. With a long sharp knife, split the cake horizontally into three and fill and cover with the cream, smoothing it evenly over the top and sides.
8. Decorate the top with the schredded orange rind and keep chilled in the fridge.