Autumnal Birthday Cake
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESSIntroduction
There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two times I made it were for my sister-in-law's and a friend's birthdays in late October and early November, that's how I think of it. In both cases, I put just one (gold) candle on top: better on any number of counts. I know that adorning plates with autumn leaves is not my usual aesthetic, but that's another benefit of using this as a birthday cake: you can allow yourself a little ironic leeway.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two times I made it were for my sister-in-law's and a friend's birthdays in late October and early November, that's how I think of it. In both cases, I put just one (gold) candle on top: better on any number of counts. I know that adorning plates with autumn leaves is not my usual aesthetic, but that's another benefit of using this as a birthday cake: you can allow yourself a little ironic leeway.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8 slices
For the Cake
- 175 grams butter (softened)
- 100 grams golden caster sugar
- 3 large eggs
- 350 millilitres maple syrup
- 500 grams self-raising flour
For the Icing
- 2 large egg whites
- 125 millilitres maple syrup
- 125 grams golden caster sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon maple extract (optional)
- 125 grams pecan nuts
For the Cake
- 12 tablespoons butter (softened)
- ½ cup superfine sugar
- 3 large eggs
- 1½ cups maple syrup
- 3⅓ cups self-rising flour
For the Icing
- 2 large egg whites
- ½ cup maple syrup
- ⅔ cup superfine sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon maple extract (optional)
- 1 cup pecan nuts
Method
- Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF. Grease two 21cm (8-inch) sandwich tins with butter and line the bases with baking parchment.
- Beat together the butter and sugar until very pale and fluffy. Add the eggs one at a time, beating in well after each addition, then gradually add the maple syrup to make a smooth mixture. Finally, spoon in the flour alternately with 175ml/⅔ cup of hot water, beating gently until smooth again. Divide the batter between the two tins, and cook for 40 minutes. A cake-tester, inserted, should come out clean when they're cooked. Let the cakes cool in their tins on a rack for 10 minutes before unmoulding them, then leave them to get cold before you get on with the icing.
- Put everything except the pecans and extracts into a glass or metal bowl that fits over a saucepan to form a double boiler. Fill the saucepan with enough water to come just below - but not touching - the bowl when it sits on top. Bring the water to the boil, set the bowl on top and, using an electric hand-held whisk, beat the mixture vigorously for 5-7 minutes. It should stand up in peaks like a meringue mixture. Take the bowl off the saucepan, away from the heat, and add the extracts, beating them in for another minute.
- Cut out 4 strips of baking parchment and use to line the cake plate. Using your dreamy, ivory-coloured meringue, ice the middle, sides and top of the cake. Give the icing a swirly effect rather than smooth, letting the top have small peaks. Gently pull out the strips of paper, and seal the bottom of the cake in with any remaining icing should you need to.
- Chop most of the pecans finely, leaving some pieces larger. Sprinkle over the top of the cake, and throw at the sides. This cake is best eaten the day it's cooked.
- Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF. Grease two 21cm (8-inch) sandwich tins with butter and line the bases with baking parchment.
- Beat together the butter and sugar until very pale and fluffy. Add the eggs one at a time, beating in well after each addition, then gradually add the maple syrup to make a smooth mixture. Finally, spoon in the flour alternately with 175ml/⅔ cup of hot water, beating gently until smooth again. Divide the batter between the two tins, and cook for 40 minutes. A cake-tester, inserted, should come out clean when they're cooked. Let the cakes cool in their tins on a rack for 10 minutes before unmoulding them, then leave them to get cold before you get on with the icing.
- Put everything except the pecans and extracts into a glass or metal bowl that fits over a saucepan to form a double boiler. Fill the saucepan with enough water to come just below - but not touching - the bowl when it sits on top. Bring the water to the boil, set the bowl on top and, using an electric hand-held whisk, beat the mixture vigorously for 5-7 minutes. It should stand up in peaks like a meringue mixture. Take the bowl off the saucepan, away from the heat, and add the extracts, beating them in for another minute.
- Cut out 4 strips of baking parchment and use to line the cake plate. Using your dreamy, ivory-coloured meringue, ice the middle, sides and top of the cake. Give the icing a swirly effect rather than smooth, letting the top have small peaks. Gently pull out the strips of paper, and seal the bottom of the cake in with any remaining icing should you need to.
- Chop most of the pecans finely, leaving some pieces larger. Sprinkle over the top of the cake, and throw at the sides. This cake is best eaten the day it's cooked.
Additional Information
NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
MAKE AHEAD / STORE:
The sponges can be made a day ahead. When the sponges are fully cooled, wrap in a layer of food wrap and store in an airtight container. The sponges can also be frozen for up to 3 months. Wrap each cooled sponge in a double layer of food wrap and a layer of foil and freeze. To defrost, unwrap the sponges and leave on a wire rack at room temperature for 2-3 hours. The frosting is best eaten on the day it is made and should not be made in advance. Any leftovers of the frosted cake should be refrigerated and eaten within 1 day. The frosting will soften slightly in the fridge.
NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
MAKE AHEAD / STORE:
The sponges can be made a day ahead. When the sponges are fully cooled, wrap in a layer of food wrap and store in an airtight container. The sponges can also be frozen for up to 3 months. Wrap each cooled sponge in a double layer of food wrap and a layer of foil and freeze. To defrost, unwrap the sponges and leave on a wire rack at room temperature for 2-3 hours. The frosting is best eaten on the day it is made and should not be made in advance. Any leftovers of the frosted cake should be refrigerated and eaten within 1 day. The frosting will soften slightly in the fridge.
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Show more commentsA wonderful cake absolutely gorgeous with a most decadent lush icing strewn with jewel like pecans, walnuts or even almond slices if that's all that you've got in your cupboard but enjoy it's scrumptious and so very delicious for any occasion you so choose beautiful a winner. Nigella many thanks!
Made this for my daughter's 13th birthday. It looked and tasted great.
I made this years ago for my friends birthday and everyone loved it!! It looks great in the photos too. I can't wait to make it this week for my sisters 25th bday...it's just getting autumnal here in the south island, NZ
Yum!
Just made this for my birthday! Looks amazing. I actually baked the cake some weeks back, and froze it. Looks amazing iced. I don't like pecans, so used some Lotus biscuits crumbled!
One of my favourites.
My baby son will be 15 next week and I've been wondering what type of cake to make for him - his Grandma always made everyone's birthday cakes but she died two weeks ago and my son is the first family member to have a birthday since. I'm sure this recipe will be a fitting tribute as my Mum loved everything Nigella. I hope it's as easy as it looks - my Mum is a hard act to follow when it comes to puddings!
This cake is on my list for next week!
I made this for a birthday 2 days ago. It was good, the recipe turned out nicely. However, the icing made it very very sweet and rich. (The party guests loved it all the same, only it was just me who found it too sweet). The cake had a glorious aroma as it was baking and I couldn't resist trying a crumb of the cake when it came out of the oven (prior to icing it) and it was lovely, warm and sticky. Next time, I'll make it minus the icing, and serve it warm from the oven with a little cream. Absolutely yum. PS A lot of party guests said that it tasted like pancakes and the cake was demolished in an hour.
I'll definitively will try this this weekend, yum yum...