Marrow cake

Step 1: Prepare and Bake the Cake

1. Preheat the Oven: Set your oven to 160°C (140°C for fan ovens) or gas mark 3. This moderate temperature will ensure even baking.

2. Prepare the Cake Tin: Grease a 22cm round springform cake tin with a little sunflower oil. Then line the base and sides with baking parchment to prevent sticking.

3. Sift the Dry Ingredients: In a mixing bowl, sift together 300g self-raising flour, 3 teaspoons mixed spice, and ½ teaspoon baking powder. This aerates the flour, ensuring a lighter sponge.

4. Add the Sugar: Crumble in 250g light soft brown sugar, combining it gently with the dry ingredients until evenly distributed.

5. Mix the Wet Ingredients: In a separate bowl, beat together 4 eggs, then add the zest and juice of 1 orange. Once combined, gradually pour in 250ml sunflower oil while continuing to whisk until smooth.

6. Incorporate the Marrow and Pecans: Add 300g coarsely grated and squeezed marrow flesh and 150g of the roughly chopped pecans to the wet mixture. Stir until well combined.

7. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together until just combined, being careful not to overmix.

8. Transfer to the Tin: Pour the batter into the prepared cake tin. Use a spatula to smooth the top, ensuring an even surface.

9. Bake: Place the tin in the preheated oven and bake for 1 hour and 20 minutes. Check for doneness by inserting a skewer into the center; it should come out clean. If not, return it to the oven for a few more minutes.

10. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the tin for about 30 minutes. Afterward, carefully remove the cake from the tin and transfer it to a wire rack to cool completely.

Step 2: Make the Icing and Decorate

1. Prepare the Frosting: While the cake is cooling, make the maple soft cheese frosting. In a mixing bowl, combine 50g softened butter, 250g soft cheese, and 4 tablespoons maple syrup. Beat the mixture together until it’s smooth and creamy.

2. Frost the Cake: Once the cake has cooled completely, use a spatula to spread the frosting evenly over the top of the cake.

3. Add the Finishing Touch: Sprinkle the remaining 50g of chopped pecans over the frosted cake for an added crunch and beautiful presentation.

4. Serve: Slice and serve the cake, enjoying the moist sponge with the creamy, sweet frosting!