This easy autumnal bake combines grated marrow and chopped pecans in the sponge for a beautifully moist and crunchy texture. Top with maple soft cheese frosting
Prep:25 mins
Cuts into 16 slices
250ml sunflower oil, plus extra for greasing300g self-raising flour3 tsp mixed spice½ tsp baking powder250g light soft brown sugar4 eggs1 orange, zested and juiced300g marrow flesh, coarsely grated and squeezed of any liquid200g pecan, roughly chopped
STEP 1Heat 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.STEP 2While 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.
