MARROW & PECAN CAKE WITH MAPLE ICING
Using grated marrow in this homely cake gives it a great texture- top with cream cheese frosting
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 1h45m
Yield Cuts into 16 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 22cm round springform cake tin with baking parchment. Sift the flour, spice and baking powder into a bowl and crumble in the sugar. In a separate bowl, beat the eggs with the orange zest and juice, then pour in the oil. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely.
- While the cake is cooling, make the icing by beating all the ingredients together. When the cake has cooled, use a spatula to spread the icing over the top. Sprinkle over the rest of the pecans to decorate and serve.
Nutrition Facts : Calories 470 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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