I didn’t think these would disappear so quickly. I baked a test tray to check the swirl, popped into the kitchen to make tea, and by the time I came back—three were gone. The smell of warm pecans and cinnamon? Utterly irresistible.
The first time, I got a bit overexcited with the swirl. Rookie mistake. Instead of that beautiful marbled ripple, I ended up with a muddled brown mess. Delicious, yes—but not quite the look Mary Berry had in mind. Here’s how I fixed it and got that perfect ribboned effect on the next go.
Why This Recipe Just Works
So many ripple cakes go light on the swirl. Not this one. It’s generous where it counts—with cinnamon, toasted nuts, and buttery sponge that holds everything in balance.
The secret? A mix of finely ground pecans for depth and chopped ones for crunch. Add muscovado sugar for its deep, caramel-like notes, and you’ve got a bake that tastes—and smells—incredible.
Ingredients & Why They Matter
- Butter (225g, softened) – For a rich, tender base. Don’t melt it—room temp is key.
- Self-raising flour (225g) – Gives a soft rise. Use plain flour and your sponge will sulk.
- Caster sugar (225g) – Dissolves easily into the mix, making a lighter crumb.
- Eggs (4 large) – At room temperature so they blend in easily.
- Baking powder (2 tsp) – An extra lift to help the squares rise evenly.
- Vanilla extract (1 tsp) – Enhances the warmth of the cinnamon.
- Pecans (100g) – 75g ground for the ripple, 25g chopped for the topping. Texture + flavour.
- Ground cinnamon (1 heaped tsp) – The heart of the swirl.
- Light muscovado sugar (25g) – Adds moisture and a toffee-like richness.
Customisations That Actually Work
- Gluten-Free? Use GF self-raising flour with a little extra baking powder and xanthan gum.
- No Eggs? Try 4 tbsp aquafaba + 1 tbsp yogurt per egg. Slightly denser, but still tasty.
- Nut Swap? Walnuts are okay, but pecans are best—sweeter and more buttery.
- Fancy it up? Add chopped dates or a few dark choc chunks to the top layer.
Avoiding Common Pitfalls
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Ripple vanished | You over-swirled | Use just 3–4 light swirls, max |
| Greasy sponge | Butter was melted, not softened | Let it sit out at room temp before using |
| Soggy pecans | You skipped toasting | Toast for 5 mins at 160°C before blitzing |
| Flat cake | Used plain flour by mistake | Check the flour label twice |
How to Make Mary Berry’s Pecan & Cinnamon Ripple Squares
- Preheat oven to 180°C (160°C fan). Grease and line a 30×23cm traybake tin.
- Make the ripple mix: Toast pecans if desired. Blitz 75g until fine and mix with cinnamon and muscovado sugar. Chop the remaining 25g.
- Mix the sponge: Beat butter, caster sugar, eggs, flour, baking powder, and vanilla until light and fluffy.
- Layer it: Spread half the sponge into the tin. Scatter over two-thirds of the ripple mix. Spoon the rest of the sponge on top and lightly swirl with the handle of a teaspoon.
- Top it off: Sprinkle with the remaining ripple mix and chopped pecans.
- Bake for 25–30 mins, until golden and just springy.
- Cool in the tin for 5–10 mins, then lift out and allow to cool completely before slicing.
Kitchen Tips From Experience
- Blitz the pecans the day before—saves time.
- If your oven browns fast, tent with foil for the last 5 mins.
- Metal traybake tins bake more evenly than ceramic ones.
Storage & Serving
- Keeps for 4–5 days in an airtight tin.
- Freezes well—wrap tightly and freeze for up to 3 months.
- To serve: Delicious with Greek yogurt, vanilla ice cream, or a drizzle of maple syrup.
- Reheat: 10 seconds in the microwave brings them back to life.
FAQs
Q: Can I make it ahead of time?
A: Definitely. It actually tastes even better the next day.
Q: How should I chop the pecans?
A: Pulse in a food processor. You want texture, not pecan flour.
Q: Can I halve the recipe?
A: Yes, just reduce baking time by 5–8 minutes. Use a 20cm square tin.
Q: Is dark brown sugar okay?
A: It works, but the flavour is much bolder and more intense.
Q: How do I know it’s baked through?
A: It’ll feel springy to the touch and a skewer should come out clean.
More Bakes to Try:
- Mary Berry Chocolate Birthday Cake
- Mary Berry Raspberry Parfait
- Mary Berry St Clements Creams
- Mary Berry White Chocolate & Pistachio Blondies
