The 20th of each month on Baking in Pyjamas is reserved for cake, but not any kind of cake, it’s The Cake Slice Bakers day. If you’re not familiar with it then let me fill you in. We are a group of cake loving ladies who throughout a year bake cakes from cake themed books. November marks the start of a new baking year and this year we are baking from World Class Cakes – Roger Pizey.
For November I chose to bake this Maple Syrup & Pecan Cake. Even though it feels like Winter and Christmas is fast approaching it’s still Autumn and my favourite season of year. Maple is an autumnal flavour and pecan, a classic pairing. The cake itself is a very easy bake which makes it a perfect weekend cake in my opinion and it smells absolutely wonderful.
I stuck to the cake portion of the recipe but I changed the icing. The recipe in the book for the icing was a cooked one and contained egg yolks, I didn’t go down this route with the icing as to be honest it didn’t sound appealing and I didn’t like the fact that it contained raw eggs, so I opted for a simple maple buttercream from The Hummingbird Bakery Cookbook which yielded the perfect amount and tasted lovely.
I also made another change and that was that I baked the cake as one large single layer instead of making it a layer cake as it was in the book. The single layer cakes with a layer of icing on top are my favourite and one that we enjoy regularly in our favourite coffee shop. It baked up lovely and tastes glorious. There’s not a great deal of maple syrup in the cake which is surprising as it tastes like there’s a ton of it in there. The pecans add a lovely earthy-ness to it and provide a welcome crunch. Be sure to toast them before hand as this will add to the flavour tenfold.
If this cake is to go by then this book is set to be a stunner! Look out for my next Cake Slice Baker instalment on the 20th December.
The Cake Slice Bakers are baking from a new book “World Class Cakes” by Roger Pizey. Our choices this month are…
- Bee Sting Cake p.31
- Danish Apple Cake p.102
- Maple Syrup and Pecan layer Cake p.277
- Chocolate and Rum Canneles p.156
Now let’s see what the other bakers baked for November 2016
Maple & Pecan Cake
A sweet, sticky maple cake studded with crunchy pecans. A classic combo.
- 200 grams Plain flour
- 110 grams Caster sugar
- 120 grams Dark brown muscovado sugar
- 1 tsp Bicarbonate of soda
- 1/4 tsp Maldon sea salt
- 280 ml Buttermilk
- 100 grams Unsalted butter melted
- 85 ml Maple syrup
- 1/2 tsp Pure vanilla extract
- 85 grams Pecans toasted, roughly chopped
- 250 grams Icing sugar sifted
- 80 grams Unsalted butter room temperature
- 2 tbsp Maple syrup
1. Pre-heat the oven to 175C and grease and line a deep, loose bottomed 8 inch cake tin, set aside.
2. In a medium bowl mix together the flour, both sugars, bicarbonate of soda and the salt.
3. In a separate jug, whisk together the buttermilk, melted butter, maple syrup and the vanilla extract. Add this to the dry ingredients and mix to combine, don't over mix. Add the pecans and fold through gently.
4. Bake for 50-60 minutes or until a cake tester inserted into the centre comes out clean.
5. Leave in the tin for 10 minutes then remove and leave to cool on a wire rack.
1. In the bowl of a free-standing mixer fitted with a paddle attachment add the icing sugar, butter and maple syrup. Mix on medium speed until it comes together.
2. Add a little milk at a time until you've reached a stiff yet spreadable consistency. Keep on mixing until smooth and fluffy.
3. Place the cake on a serving plate and spread the buttercream on top.
- Cake recipe adapted from World Class Cakes - Roger Pizey
- Buttercream recipe adapted from The Hummingbird Bakery Cookbook - Tarek Malouf
- This will last for 3 days stored in a cake tin with a tight lid.
- Keep in a cool, dry place away from direct sunlight.