Sweet, nutty and moist. Heaven! The pecan praline makes it a little more decadent!
- 200 g (7oz) self-raising flour
- 1/4 tsp salt
- 200 g (7oz) soft light brown sugar
- 125 ml (4 1/2 fl oz) buttermilk
- 200 g (7oz) butter (melted, plus extra for greasing)
- 50 ml (2fl oz) maple syrup
- 2 eggs, beaten
- 75 g (3oz) pecans (finely chopped)
- for the pecan praline
- 50 g (2oz) caster sugar
- 50 g (2oz) pecans
- for the icing
- 300 g (11oz) cream cheese
- 25 ml (1fl oz) maple syrup
- 200 g (7oz) icing sugar (sifted)
- Preheat the oven to 180°C (350°F/ Gas 4), then butter the sides of the cake tins and line the base of each tin with a disc of baking parchment. Sift the flour and salt into a large bowl and mix in the sugar.
- In a separate bowl, whisk the buttermilk with the butter, maple syrup and eggs. Add the wet ingredients to the flour and sugar, mixing together to combine, then fold in the chopped pecans.
- Divide the batter between the prepared tins and bake for 20–25 minutes or until golden on top and springy to the touch.
- Remove from the oven and allow to cool in the tin for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove each cake from its tin before transferring to a wire rack to finish cooling down.
- Meanwhile, make the pecan praline. First line a baking tray with a sheet of baking parchment, then place the sugar in a non-stick frying pan or saucepan and scatter the nuts over the top. Cook over a medium heat until the sugar turns a caramel colour.
- Do not stir the pan, but carefully ‘swirl’ it to allow the sugar to caramelise evenly and to coat the nuts in caramel. Alternatively, you could just toast the pecans instead.
More by Rachel Allen:
- Steak and watercress bearnaise
- Ivan's chinese crispy mackerel pancakes
- Smocked haddock and cockle soup