PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients
225g butter, softened
225g light muscovado sugar
grated zest of 1 orange
4 eggs
100ml maple syrup
350g self-raising flour
2 tsp baking powder
½ tsp ground ginger
50g pecans, chopped
For the filling and the topping
450ml double cream
2 tbsp maple syrup
zest of 1 orange, shredded
Method
You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
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