Baking Trends

Canadian Celebration Cake

Today, this blog features a guest recipe from my lovely friend Cadence who was the winner of the Wedding cake competition (taste Category). This cake was so good, not only did she win by a mile, everyone fought over the leftovers after the day! I’m glad to say that I got it though!

Canadian Celebration Cake

When deciding what cake to bake for a friends wedding ‘bake off’ competition the choice of which category of competition I would enter came down to the time I had to bake. With only the evening available the night before the happy event I thought cracking out the fondent icing could turn into a long night and as I wished to be awake the following day my attention turned to a cake which could be worthy of wining any taste competition……..step forward Maple syrup and orange cake!
A beautifully moist cake with a delightful double cream filling and topping……white, perfect for a wedding occasion!
Recipe (based on the recipe in Mary Berry’s Baking Bible)
Ingredients:
225g Softened butter
225g of light muscovado sugar (I used a mixture of light brown sugar and caster sugar)
Grated rind of 1 large orange
4 eggs
100 ml maple syrup
350g self raising flour
2 level teaspoons baking powder
1/2 teaspoon ground ginger
(Can add 50g chopped pecans – I chose not to as am not a fan of nuts)
The topping
450ml double cream (I had plenty with this 400ml would probably be fine)
2 tablespoons of maple syrup (no more or is far too sweet)
Shredded rind of 1 orange
Instructions:
Preheat oven to 160*C/140*C/gas 3
Grease a 20cm (8in) deep round cake tin and line the base with baking parchment
Measure the butter and sugar into a bowl and blend together, then add the remainder of the ingredients and mix until evenly blended
Spoon the mixture into the cake tin and level the surface
Bake for 1-1.5 hours until well risen and golden
Leave to cool in the tin for a few minutes before turning out and removing the parchment and leaving to cool on a wire rack
To make the filing and topping whip the cream until it holds it’s shape and them gently fold in the maple syrup.
Split the cake horizontally into 2 and fill with the cream
Cover the the cake top and sides with the cream smoothing it as evenly as possible. Decorate with shredded orange rind.
Keep in the fridge, I would recommend covering as otherwise the cream becomes a dull colour and cracks.
Enjoy! ( is nicest eaten if cut and allowed to come to room temperature rather than directly from the fridge and cooled)
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