Cake of the Week: Maple and Caramelised Pecan Cake

Cake of the Week 

Maple and Caramelised Pecan Cake

Ever since Delia visited Canada and saw firsthand how maple syrup is produced, she’s been a big fan, and with its natural affinity with pecan nuts, it’s no surprise she brought this duo together.

The sponge mixture has pure maple syrup added to give a rich flavour, with finely chopped pecans mixed in to add a lovely gentle crunch. Once baked and cooled, the cake is covered with a layer of lightly whipped mascarpone, sweetened with maple syrup. On top of that, caramelised pecan halves are scattered to give a crunchy, glossy finish. Originally written for Delia’s Cakes, this recipe was tested using gluten-free ingredients, and it passed with flying colours, so everyone can enjoy it, without compromising on taste or texture.

Whether you’re planning a summer tea party, looking for a unique dessert, or simply fancy something a little indulgent with your afternoon cuppa, it's a recipe well worth trying.

Click here to see Delia's recipe