Gooey Maple Custard Cake

This gorgeous cake is a little bit magic – a light sponge cake, filled with a gooey explosion of custard, and it all bakes in the one pan. A fun surprise next time friends are over for dinner!



  1. 3 whole eggs
  2. 3 egg yolks
  3. 2 tbsp caster sugar
  4. ¼ cup Queen Maple Syrup
  5. 4 tbsp plain flour
  6. ¼ cup chopped pecans
  7. 75g dark chocolate
  8. ¼ cup cream
  9. ¼ cup Queen glucose syrup


  1. Step 1

    Preheat the oven to 180C (350F) and grease, flour and line one 18cm round springform tin.

  2. Step 2

    Place the eggs, egg yolks and sugar into a stand mixer or large bowl and beat with an electric whisk (or the whisk attachment) until frothy.

  3. Step 3

    Place the maple syrup into a small saucepan over a low heat and bring to a boil. When the syrup is boiling, begin whisking the eggs again on a high speed, and slowly and carefully stream in the syrup. Be careful to pour the syrup down the edge of the bowl so it doesn’t splash.

  4. Step 4

    Once the syrup is all in continue beating the mixture until it triples in volume and holds a ribbon on the surface for about 1 second.

  5. Step 5

    Sift over the flour, and add the pecans and fold these gently into the mixture, and then pour it into the lined tin.

  6. Step 6

    Bake the cake for 12-15 minutes – it should be golden brown and risen to the top of the pan, but still very wobbly in the centre. Place the cake tin on a rack and leave to cool for at least 15 minutes.

  7. Step 7

    Meanwhile, make the sauce by melting the chocolate, cream and glucose together in a small saucepan over a low heat.

  8. Step 8

    To serve, zig zag the sauce over the top of the cake, and then carefully slice it into gooey wedges with a clean, sharp knife.