Sometimes the idea for a bake comes at the most unusual times. This one was whilst I was on the treadmill at the gym! I knew I had all the ingredients in the cupboard, including some lovely maple syrup from Aldi I had picked up at a really good price. So after arriving home I set to it...
These turned out to be really quick and easy and filled the house with that lovely maple syrup smell. There was a little too much mixture for the 12 cases so I put the small amount remaining in a small metal tin and baked at the same time. That little cook's perk did not last long, and I am grateful for my asbestos tongue gained from years of drinking very hot tea as a teacher!
This could also be made as a loaf cake cooked for around an hour. It could also be eaten warm with custard...
Ingredients
225g baking spread such as Stork
350g self-raising flour
225g light muscavado sugar
4 eggs
100ml maple syrup plus a little more for brushing
2tsp baking powder
½ tsp ground ginger
75g pecans roughly chopped plus 12 whole ones for decoration
1
Pre-heat the oven to 180/ Gas Mark 4
2
Set out 12 mini loaf cases onto a baking tray.
You could also use muffin cases or one of those trays with 12 separate loaf
shaped sections
3
Put all the ingredients for the cake, except the
pecans, into a large mixing bowl and beat until they are well mixed
4
Fold in the chopped pecans
5
Spoon the mixture into the cases and bake in the
centre of the oven for 20-25 minutes until they are well risen and golden and a
skewer comes out clean
6
Warm up a little more maple syrup and using a
pastry brush, paint over the still warm loaves so that it starts to soak in.
7
Allow to cool
8
Decorate with the remaining whole pecans
Adapted from a Mary Berry
recipe
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