Layer cake time, the food not the film
And I was doing so well, no really I was. My last post was all about protein bars, running a bit more and getting in shape for the summer. Then the weekend hit and, well, everything went to pot really. There was a lovely cake baked by Hana and a stag do with lots of food and drink (oh my head was their too much drink!) but never mind, here we are with a new week and a new start. No more weekend days of indulgence for me, “what? There’s a wedding this Saturday? Okay. After that it’s all eating right and being good till the summer then”. Well that’s my plan anyway!
I’ll get to the stag do in a future post (hopefully later this week). After an afternoon of karting, which is great fun even if you’re as bad as I am, we went to a really cool restaurant in Camden. It was a teppanyaki restaurant called Sen Nin and aside from eating some really great food the theatre and spectacle of it makes for a really fun evening out. Being a stag do I have to sort out some usable photos and possibly even a video clip, if I can get it working on here. But for now, back to the cake.
Layer cake (without Sienna Miller)
We are talking baking not the film and in my opinion the cake is better looking than Sienna Miller anyway! Hana made this one to take into work, which she does every so often. If I’m honest I’m usually a little sad (and by that I mean jealous) when Hana takes cakes into work. I either see them being made or help to craft their deliciousness and then I’m left hanging – no cake for poor old Russell. Well this time I lucked out in the cake score. I met Hana after work for drinks with some friends and she had saved me a nice big slice, very cool indeed. So I can let you know that this is a really, really tasty cake. You might think with all the icing (or frosting for our cousins across the pond) and maple syrup in the sponges and icing that it would be too sugary and sweet but this is balanced out by the nuttyness of the pecans. If you don’t like nuts then I guess it isn’t for you with lots of pecans running through it but you could try a version without the nuts and make a maple cake instead which sounds very yummy! Everyone at Hana’s work seemed to like this cake and I loved the bit I had! The recipe originally came from the humming bird bakery cookbook – Cake Days.
Maple and pecan layer cake
For the sponge:
- 120g butter
- 400g caster sugar
- 360g plain flour
- 1 1/2 tsp baking powder
- pinch salt
- 360ml full-fat milk
- 50ml maple syrup
- 3 large eggs
- 100g (ish) chopped pecans
For the maple frosting
- 240g butter
- 750g icing sugar
- 60ml full-fat milk
- 1tbsp maple syrup
- pecan halves to decorate
Triple layer maple & pecan cake
- Preheat your oven to 170c/325f. Line the three (if you have that many) sandwich tins and weigh out your ingredients ready to go.
- Cream together the butter and sugar, then when soft and creamy sift in the flour, baking powder and salt. Mix on a medium speed till it resembles fine breadcrumbs.
- In a second bowl whisk together the milk, eggs and finally maple syrup. We tried to get as much air as we could in at that point.
- Whilst mixing, gradually add the milky mix to the dry ingredients and beat together till really mixed up. Finally use a metal spoon and stir in the chopped nuts.
- Spoon the cake batter into three sandwich tins and then lick the bowl clean! Whilst they bake in the centre of the over for around 20-30 minutes. If your oven is like ours it’s closer to 30 but check them at 20 minutes. They should be golden brown, springy in the centre and a knife will go in the centre and come out clean.
- When they are cooked through remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack.
- Icing time! Starting really slowly beat the butter and icing sugar together. Hana’s top tip: melt the butter a little first so it combines with the sugar faster and it doesn’t fly out when you start whisking. In a jug mix the milk and maple syrup, then add to the main frosting mix. Whisk on a slow speed, gradually increasing as it comes together.
- When the cake is cool and ready to decorate lay one of the sponges on a serving plate. Layer it with frosting across and sandwich the second cake on top. Repeat this again for the third layer. You should have a generous layer of frosting between each cake.
- Decorate the top and sides of the cake with more of the icing till it looks like this one below. Finish it off with the pecan halves.
Now get a tea or coffee, cut off a slice and enjoy!