250g Golden Caster sugar
4 Large eggs
270g Self raising flour
125g Walnut pieces
2 tbsp Maple Syrup
2 tbsp Milk
2 tsp Ground Cinnamon
1 Jar Plum Conserve
500g Icing sugar
3 tbsp Maple Syrup
1 tbsp Milk
1 tbsp yogurt or cream cheese
Decorations as desired eg walnuts fondant maple leaves
Preheat oven 160c/140c Fan/325F/Gas Mark 3.
Grease a ring mould or use two sandwich tins and line bottom with baking paper. Quantities are for a deep ring mould 22 cm or two 18cm cake tins.
Cream the sugar and butter together. Beat in the syrup. Whisk in the eggs one at a time. Fold in the flour and cinnamon. Add milk to improve consistency.
Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out. Allow to cool.
Chill cake before cutting out to reduce crumbing.
For cake using the ring mould the cake was cut into three layers. Cover the two layers with the plum jam, reassemble and chill cake again.
Simple butter cream – whisk butter, and icing sugar and maple together. Add tbsp of the milk and yoghurt or cream cheese until smooth enough to be spreadable. Spread on a crumb coat , chill and then spread final layer of buttercream. Decorate as desired. Leave for the buttercream to firm slightly before cutting.