Maple syrup cake

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.