Baby Marrow and Pecan Cake

Feb 7, 2025 | Desserts

 

A  Baby marrow is a mature zucchini that has been left to grow larger. Baby Marrows have a creamy flesh, mild taste and firm texture.

This delicious lightly spiced cake topped with maple cream cheese frosting combines grated baby marrow and chopped pecans in the sponge for a beautifully moist and crunchy texture. Due to its mild taste the marrow adds a healthy twist to this recipe without compromising the spiced flavour and allowing the cake to become more moist and soft. 

 

 

Ingredients

Cake

  • 250ml sunflower oil plus extra for greasing
  • 300g self-raising flour
  • 3 tsp mixed spice
  • ½ tsp baking powder
  • 250g light soft brown sugar
  • 4 eggs
  • 1 orange, zested and juiced
  • 300g marrow flesh, coarsely grated and squeezed of any liquid
  • 200g pecan roughly chopped

Icing

  • 50g butter softened
  • 250g cream cheese
  • 4 tbsp maple syrup

Serves: cuts into 16 slices
Prep time: 25 mins
Cooking time: 1hr and 20 mins

Method

  1. Heat oven to 160C fan forced. Grease and line a 22cm round springform cake tin with baking parchment.
  2. 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.
  3. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined.
  4. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean.
  5. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely.
  6. While 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.
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