Courgette And Pecan Cake With Maple Icing

Autumn often brings with it an abundance of fresh produce.  We’ve been inundated with courgettes so we have made them into a delicious courgette cake where the icing on the top really is Pure Maple goodness.

courgette and maple cake



  • 250ml sunflower oil (plus extra for greasing)
  • 300g self-raising flour
  • 3 tsp mixed spice
  • 1/2 tsp baking powder
  • 250g light soft brown sugar
  • 4 large eggs
  • finely grated zest and juice of 1 orange
  • 300g of courgette flesh, coarsely grated and squeezed of any liquid (we used our yellow courgettes but any variety is good)
  • 200g pecan, roughly chopped

For the icing

  • 50g butter, softened
  • 250g cream cheese
  • 4 tbsp Pure Maple syrup


Preheat the oven to 160C or 140C for a fan oven.  Grease and line your 22cm springform cake tin  Sift the flour, spice and baking powder into a bowl and mix in the sugar.  In a separate bowl, beat the eggs, orange zest and juice, then pour in the oil.  Add the courgette and 150g of the pecans to the oil mixture.  Beat in the flour until combined.  Tip the mixture into the cake tin, smooth the top and bake for 1 hour and 20 minutes (or until the skewer comes out clean).  Leave to cool for 30 minutes before removing from the tin and place on a wire rack to cool.

Whilst the cake is cooking, make the icing by beating together all the ingredients.  Once the cake has cooled, use a spatula to spread the icing over the top.  Sprinkle over the rest of the pecans to decorate.

Serve and enjoy!

Pure Maple Glazed Scones

Pure Maple Scones With A Sweet Maple Glaze

Pure Maple Scones With A Sweet Maple Glaze

We’ve been indulging in these deliciously moist and flavoursome scones later so we thought we’d better share our recipe with you so you can enjoy them too.  You’re welcome.  Hope you love them as much as we do!

Pure Maple Glazed Scones


(Serves 8)

150g of plain flour

30g light brown sugar

30g granulated sugar

4 tsp baking powder

1/2 tsp salt

500ml milk

4 tbsp Pure Maple Syrup

5 tbsp butter, cubed

2 tsp vanilla extract

Pure Maple Glaze

120g icing sugar, sifted

1 tbsp butter, melted

1-3 tbsp Pure Maple Syrup

pinch of salt



Preheat the oven to 180C.

In a large mixing bowl, stir together the flours, sugars, baking powders and salt.

Rub in the salt cubes.

Pour in wet ingredients and stir together until just mixed, do not over mix.

Transfer dough to a lightly floured surface and knead for about a minute until everything is incorporated.

Flatten the mixture to a roughly 10″ disc about an inch and a quarter tall.

Transfer to a lined baking sheet and use a pizza cutter to slice the dough into 8 equal pieces.

At this point, you can brush the top of the scones with a beaten egg.

Bake in the oven for around 25 minutes, until they’re golden brown.

The Glaze

Whisk together all the glaze ingredients until it’s a drizzling consistency.  Drizzle over scones once cool and enjoy.

Sourdough Toasties with Maple Vinegar Red Onions, Brie and Prosciutto

In this recipe, these humble toasties are made extra special with red onions naturally sweetened with our delicious Pure Maple Vinegar and when combined with brie and prosciutto, make it a very sophisticated lunch or even dinner.



sourdough bread sliced

1/2 small red onion

2 tbsp of Pure Maple Vinegar

90g brie

40g prosciutto

1 tsp olive oil for frying

a little soft butter for spreading on the bread

makes 2 toasties


Heat a frying pan on low heat with a little olive oil.

Thinly slice the red onion and add to the frying pan when hot.  Add the Maple Vinegar to the pan and gently cook until softened.

Spread a little butter on both outside pieces of the bread.

On one piece of sourdough bread, place a couple of pieces of brie, some red onions and a couple of slices of prosciutto. Place a couple more slices of brie and top with the other piece of sourdough bread.

Return the sandwich now to the frying pan and cook on both sides until the cheese has melted and the bread turns a lovely golden colour.

Eat and enjoy!