Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Maple & Pecan Traybake
With a winning combination of crunchy pecans, sticky maple syrup and sweet apples, this traybake is a perfect Autumn bake!
-
Cook: 30 mins
Prep: 15 mins - 12-16
- Easy
- Suitable for home freezing
Go back
Maple & Pecan Traybake
With a winning combination of crunchy pecans, sticky maple syrup and sweet apples, this traybake is a perfect Autumn bake!
-
Cook: 30 mins
Prep: 15 mins - 12-16
- Easy
- Suitable for home freezing
Ingredients
| 125g butter or 70% fat margarine | |
| 125g dark brown sugar | |
| 4tbsp maple syrup | |
| 2 medium eggs, lightly beaten | |
| 200g Juvela Gluten Free White or Fibre Mix | |
| 1tsp baking powder | |
| 125g apple, peeled and diced | |
| 50g pecans, roughly chopped |
Method
- You will need an 8inch (20cm) square cake tin, greased and base lined
- Cream together the butter and sugar until light and fluffy.
- Gradually beat in the eggs and then the maple syrup.
- Fold in the Mix with a plastic spatula until thoroughly combined.
- Add half of the apple and pecans and stir into the mixture.
- Transfer the mixture into the prepared tin, sprinkle the remaining apples and pecans over the top and bake in a preheated oven (180ºC/350ºF/Gas Mark 4) for approx 30minutes until golden and springy.
- Allow to cool on a wire rack.
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