Source: Nigel Slater’s recipes for fried cauliflower with mint tahini, and apple maple syrup cake

Apple Maple Syrup Cake

Course Dessert
Cuisine British
Keyword Apple, Cake, Maple Syrup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12 people


  • 450 g apples
  • 30 g butter
  • 1 tbsp maple syrup
  • 250 g self-raising flour
  • 2 tsp ground ginger
  • 0.5 tsp mixed spice
  • 0.5 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1 lemon zested
  • 200 ml golden syrup
  • 125 g butter
  • 125 g light muscovado sugar
  • 2 eggs large
  • 240 ml milk


  • 200 g cream cheese
  • 100 g mascarpone
  • 0.5 tsp vanilla extract
  • 125 g icing sugar
  • 2 tbsp maple syrup


  • Peel, halve and core the apples, then cut them into 2cm dice. Warm the butter in a shallow, non-stick pan, then add the apples and cook for 10 minutes over a low to moderate heat, until pale gold and translucent. Towards the end of their cooking, add the maple syrup. Remove from the heat and set aside.
  • Line the base and sides of a 22cm cake tin with baking parchment, and set the oven at 180C/gas mark 4.
  • Sift the flour with the ground ginger, mixed spice, cinnamon, bicarbonate of soda and salt. Finely grate the lemon zest and stir into the flour. Pour the golden syrup into a small saucepan, add the butter and the muscovado and warm over a moderate heat until the butter has melted. When the mixture has simmered for a minute, remove from the heat.
  • Break the eggs into a bowl, add the milk and beat lightly to combine. Pour the butter and syrup mixture into the flour and spices and stir gently until no flour is visible. Mix in the milk and eggs.
  • Fold in the cooked apples and scrape the mixture into the lined cake tin. The apples should sink to the bottom. Slide the cake into the oven and bake for 35-40 minutes, until it is lightly puffed and spongy to the touch. Cool in the tin.
  • For the frosting, put the cream cheese and mascarpone in the bowl of an electric mixer fitted with a flat beater, add the vanilla and sieve in the icing sugar. Mix on slow speed until soft and creamy, then pour in the maple syrup. Refrigerate until the cake is absolutely cool and then apply to the cake.


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