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Pecan & Maple Syrup (Sugar-Free) Loaf Cake Recipe

Pecan & Maple Syrup Sugar Free Loaf Cake Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Cakes

Equipment

  • 1 Loaf Tin medium sized, lined with greaseproof paper
  • 1 mixer hand held or food mixer
  • 1 baking tray to toast the pecans on lined with greaseproof paper

Ingredients
  

  • 160 g self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon (you can add more if you love cinnamon)
  • 60 g pecans halves toasted and chopped into chunks (see below)
  • 130 g maple syrup
  • 75 g unsalted block butter softened
  • 1 medium free range egg at room temperature
  • 160 g creme fraiche at room temperature

Instructions
 

  • Heat your oven to 160 degrees celsius (fan oven).
  • Line a baking tray with greaseproof paper and spread out the pecans.  Put them in the oven for 5 minutes to bring out the flavour.  At the 5 minutes stage take them out of the oven and set aside.
  • In a deep bowl or food mixer add the softened butter and maple syrup.  Using a whisk attachment whisk for approximately 3 minutes.  The mixture will look curdled, the butter won't fully combine into the syrup but that's ok. 
  • Then add the egg and creme fraiche and whisk for 5 minutes on a high speed. This mixture will probably splash, so put a towel over the mixing bowl to try and catch the splashes of mixture and save you having to wash your walls!
  • Whilst this is mixing chop up the pecans on a chopping board into 2 or 3 pieces so you end up with small chunks.  Set aside.
  • In another bowl sieve the flour, cinnamon and bicarbonate of soda. Add the dried ingredients into the cake mixture and gently fold this in until everything is combined.  You do not want to see any dried bits of flour left.
  • Pour the cake mixture into your lined loaf tin and using the back of a dessert spoon or spatula , level the top so its flat.  Getting the cake flat to start with helps reduce a dome effect on the cake.
  • Bake it in the middle of the oven for 35-40 minutes.  The length of time will depend on your oven.  At the 35 minutes stage put a skewer or cocktail stick into the middle of the cake, if it comes out clean it's ready.  Another way to check if it's cooked is to listen to your cake, yes I said listen.  If you can hear bubbles / popping noises or there is cake mixture on the skewer then the cake needs a couple of minutes longer.
  • Bake until the bubbles have stopped and the skewer comes out clean.
  • Take the tin out of the oven and put onto a wire rack to cool for 15 minutes. 
  • Then lift the cake out of the tin by holding the greaseproof paper and transfer to the cooling rack for another 15 minutes.  Grab a cuppa and slice away.

Notes

You can store this in an airtight container for up to 5 days.

Pecan & Maple Syrup Sugar Free Loaf Cake Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Cakes

Equipment

  • 1 Loaf Tin medium sized, lined with greaseproof paper
  • 1 mixer hand held or food mixer
  • 1 baking tray to toast the pecans on lined with greaseproof paper

Ingredients
  

  • 160 g self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon (you can add more if you love cinnamon)
  • 60 g pecans halves toasted and chopped into chunks (see below)
  • 130 g maple syrup
  • 75 g unsalted block butter softened
  • 1 medium free range egg at room temperature
  • 160 g creme fraiche at room temperature

Instructions
 

  • Heat your oven to 160 degrees celsius (fan oven).
  • Line a baking tray with greaseproof paper and spread out the pecans.  Put them in the oven for 5 minutes to bring out the flavour.  At the 5 minutes stage take them out of the oven and set aside.
  • In a deep bowl or food mixer add the softened butter and maple syrup.  Using a whisk attachment whisk for approximately 3 minutes.  The mixture will look curdled, the butter won't fully combine into the syrup but that's ok. 
  • Then add the egg and creme fraiche and whisk for 5 minutes on a high speed. This mixture will probably splash, so put a towel over the mixing bowl to try and catch the splashes of mixture and save you having to wash your walls!
  • Whilst this is mixing chop up the pecans on a chopping board into 2 or 3 pieces so you end up with small chunks.  Set aside.
  • In another bowl sieve the flour, cinnamon and bicarbonate of soda. Add the dried ingredients into the cake mixture and gently fold this in until everything is combined.  You do not want to see any dried bits of flour left.
  • Pour the cake mixture into your lined loaf tin and using the back of a dessert spoon or spatula , level the top so its flat.  Getting the cake flat to start with helps reduce a dome effect on the cake.
  • Bake it in the middle of the oven for 35-40 minutes.  The length of time will depend on your oven.  At the 35 minutes stage put a skewer or cocktail stick into the middle of the cake, if it comes out clean it's ready.  Another way to check if it's cooked is to listen to your cake, yes I said listen.  If you can hear bubbles / popping noises or there is cake mixture on the skewer then the cake needs a couple of minutes longer.
  • Bake until the bubbles have stopped and the skewer comes out clean.
  • Take the tin out of the oven and put onto a wire rack to cool for 15 minutes. 
  • Then lift the cake out of the tin by holding the greaseproof paper and transfer to the cooling rack for another 15 minutes.  Grab a cuppa and slice away.

Notes

You can store this in an airtight container for up to 5 days.

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