- As my inaugral entry to the Forever Nigella blog challenge
- In honour of my recent trip to Canada as it includes a good helping of maple syrup
- Because I have never made a bundt before, and fellow blogger @Dolly Bakes can often be heard singing 'I like big bundts' on twitter...and I have to say I often end up singing it all day!! Many apologies if you now spend the rest of today with this tune in your head!!!
Maple and pecan filling:
75g plain flour
30g unsalted butter
1 tsp ground cinnamon
150g pecans, chopped
125ml maple syrup
For the sponge:
300g plain flour
1 tsp baking powder
1tsp bicarb of soda
125g unsalted butter
150g caster sugar
250ml creme fraiche
Icing sugar for dusting
I preheated the oven to 180c/160c fan/gas 4 before using Wilton Cake Release to grease my 23cm bundt tin.
This was simple to make, it was just a case of making up the filling to start by mixing the flour and butter with a fork to make a crumble like mixture. To this was added the cinnamon, maple syrup and chopped nuts, before mixing again to make a sticky, nutty paste.
To make the sponge to surround the filling, weigh the flour, baking powder and bicarb of soda into a bowl. In a seperate bowl, cream together the butter and sugar to a light and fluffy texture. To this add a spoon of the flour mix, then an egg, another spoonful of flour and then the second egg, mixing as you go. Add the remaining flour and beat, before adding the creme fraiche. This will make a fairly stiff cake mixture.
Put half of the cake mix into the bundt tin and push it up the sides to make a little trough for the maple and pecan filling. Carefully add the filling in the trough and then add the remainder of the cake mix on top and gently spread it out using the back of a spoon. The cake should be baked for 40 minutes but mine was ready in 30 minutes.
Once out of the oven, cool the bundt in the tin for 15 minutes before turning out...et voila!