Marrow & pecan cake with maple icing

600 kcal or less afternoon tea recipes cakes and baking courgette cake cream cheese frosting garden glut over an hour vegetable cake

N/A

Cuts into 16 slices

Source

Ingredients

250ml sunflower oil , plus extra for greasing

300g self-raising flour

3 tsp mixed spice

½ tsp baking powder

250g light soft brown sugar

4 large eggs

finely grated zest and juice 1 orange

300g marrow flesh, coarsely grated and squeezed of any liquid

200g pecan , roughly chopped

50g butter , softened

250g cream cheese

4 tbsp maple syrup

Method

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.