Nigella Lawson’s Autumnal Birthday Cake is made with butter, golden caster sugar, eggs, maple syrup, self-raising flour, and pecan nuts. This delicious Autumnal Birthday Cake recipe creates a moist and flavorful dessert with a light meringue icing that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For the Cake:
- 175g butter, softened
- 100g golden caster sugar
- 3 large eggs
- 350ml maple syrup
- 500g self-raising flour
For the Icing:
- 2 large egg whites
- 125ml maple syrup
- 125g golden caster sugar
- ¼ tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ tsp maple extract (optional)
- 125g pecan nuts, chopped
How To Make Autumnal Birthday Cake:
- Preheat the oven: Set the oven to 180ºC/160ºC Fan/gas mark 4. Grease two 21cm sandwich tins with butter and line the bases with baking parchment.
- Make the batter: Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup. Alternate adding the flour and 175ml of hot water, mixing gently until smooth.
- Bake the cake: Divide the batter between the two tins. Bake for 40 minutes or until a skewer comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the icing: In a heatproof bowl, combine egg whites, maple syrup, sugar, cream of tartar, and salt. Place the bowl over simmering water (double boiler) and whisk for 5-7 minutes until stiff peaks form. Remove from heat and whisk in the vanilla and maple extracts.
- Ice the cake: Place strips of parchment paper around the cake plate to keep it clean. Ice the middle, top, and sides of the cake with the meringue icing. Create swirls and peaks for a textured look.
- Add the pecans: Sprinkle chopped pecans on top and gently press them into the sides.
Recipe Tips
- Use Room Temperature Butter: Ensure the butter is softened to room temperature before mixing. This helps create a smooth and fluffy batter.
- Alternate Flour and Water: When adding flour and hot water to the batter, do it in stages. This prevents lumps and ensures a smooth mixture.
- Check Cake Doneness: Use a skewer to check if the cake is cooked through. It should come out clean from the center of the cake.
- Cool Cakes Completely: Allow the cakes to cool completely before icing. This prevents the icing from melting and ensures a smooth finish.
- Whisk Icing Properly: When making the meringue icing, whisk it over simmering water until stiff peaks form. This ensures a light and airy texture.
How To Store
- Refrigerate: Cool the leftover Autumnal Birthday Cake to room temperature. Cover it with plastic wrap or store in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooled leftover Autumnal Birthday Cake in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 464
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 163mg
- Potassium: 140mg
- Total Carbohydrate: 64g
- Dietary Fiber: 2g
- Sugars: 47g
- Protein: 5g
Try More Nigella Recipe:
- Nigella Peanut Butter Chocolate Cake
- Nigella Carrot And Ginger Cake
- Nigella Vegan Chocolate Cake
- Nigella Gluten-free Banana Cake
- Nigella Black Forest Cake
Nigella Autumnal Birthday Cake
Description
Nigella Lawson’s Autumnal Birthday Cake is made with butter, golden caster sugar, eggs, maple syrup, self-raising flour, and pecan nuts. This delicious Autumnal Birthday Cake recipe creates a moist and flavorful dessert with a light meringue icing that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Icing:
Instructions
- Preheat the oven: Set the oven to 180ºC/160ºC Fan/gas mark 4. Grease two 21cm sandwich tins with butter and line the bases with baking parchment.
- Make the batter: Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup. Alternate adding the flour and 175ml of hot water, mixing gently until smooth.
- Bake the cake: Divide the batter between the two tins. Bake for 40 minutes or until a skewer comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the icing: In a heatproof bowl, combine egg whites, maple syrup, sugar, cream of tartar, and salt. Place the bowl over simmering water (double boiler) and whisk for 5-7 minutes until stiff peaks form. Remove from heat and whisk in the vanilla and maple extracts.
- Ice the cake: Place strips of parchment paper around the cake plate to keep it clean. Ice the middle, top, and sides of the cake with the meringue icing. Create swirls and peaks for a textured look.
- Add the pecans: Sprinkle chopped pecans on top and gently press them into the sides.
Notes
- Use Room Temperature Butter: Ensure the butter is softened to room temperature before mixing. This helps create a smooth and fluffy batter.
- Alternate Flour and Water: When adding flour and hot water to the batter, do it in stages. This prevents lumps and ensures a smooth mixture.
- Check Cake Doneness: Use a skewer to check if the cake is cooked through. It should come out clean from the center of the cake.
- Cool Cakes Completely: Allow the cakes to cool completely before icing. This prevents the icing from melting and ensures a smooth finish.
- Whisk Icing Properly: When making the meringue icing, whisk it over simmering water until stiff peaks form. This ensures a light and airy texture.
Nigella Autumnal Birthday Cake