I recently turned 25; knowing I’d like to make a cake for my family, I thought it was the perfect opportunity to make the Autumnal Birthday Cake from How to be a Domestic Goddess. This cake looks inviting, however it required 475ml of maple syrup. In Australia maple syrup costs over $8.00 for 250ml so this is an expensive cake to make.
It is however extremely rewarding. The maple syrup adds a lovely layer of flavour without it becoming overpowering. The cake is iced with a meringue-like mixture that is both curious and inspired. I’m a little sad that only the cost of the maple syrup will prevent me from making this cake more often.
- 175g softened butter
- 100g Caster Sugar
- 3 Eggs
- 350ml Maple Syrup
- 500g Self Raising Flour
- 175ml Hot Water
1. Preheat the oven to 180C. Grease two tins.
2. Beat together the butter and sugar until light and fluffy.
3. Add the eggs one at a time; then gradually add to the maple syrup to make a smooth mixture
4. Spoon in the flour alternately with the hot water, beating gently until a smooth mixture forms.
5. Spoon the batter into the prepared tins and cook for approximately 40 minutes. Use a cake tester to ensure the cake is cooked.
6. Leave to cool. Make the icing.
- 2 large egg whites
- 125ml maple syrup
- 125g caster sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract
- 125g pecans
1. Put everything except the pecans and vanilla extract until a glass or metal bowl that will fit neatly over another pan (the arrangement needs to form a double boiler)
2. Fill the saucepan with enough water, so it’s not touching the bottom of the bowl and bring to the boil. Once the water starts boiling, place the bowl with the ingredients on top and, using an electric hand held whisk, beat the mixture for 5 -7 minutes.
3. Once the mixture forms peaks like a meringue, remove the bowl from the heat, add the vanilla extract and beat for another 2 minutes.
4. Place the bottom layer of cake on your serving dish, using strips of baking paper to protect the plate. Place a layer of icing in the middle of the two layers.
5. Ice the top and side of the cake.
6. Sprinkle the pecans on the top and side of the cake.