Name: Sticky pecan pie cake
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 10
Ingredients: 220g unsalted butter; 200g light muscovado sugar; 100g golden syrup; 100g maple syrup; ½ tsp vanilla paste; 2 eggs lightly beaten; 300ml milk; 70g pecans chopped; 1 tsp ground cinnamon plus extra to serve; 350g self-raising flour; ½ tsp bicarbonate of soda; ½ tsp salt; 150g unsalted butter softened; 200g icing sugar sieved; 50g maple syrup plus extra to drizzle; 150g soft cheese; 30g pecans chopped

220g unsalted butter
200g light muscovado sugar
100g golden syrup
100g maple syrup
½ tsp vanilla paste
2 eggs
lightly beaten
300ml milk
70g pecans
chopped
1 tsp ground cinnamon
plus extra to serve
350g self-raising flour
½ tsp bicarbonate of soda
½ tsp salt

For the topping

150g unsalted butter
softened
200g icing sugar
sieved
50g maple syrup
plus extra to drizzle
150g soft cheese
30g pecans
chopped

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 22cm round, springform cake tin with a knob of the butter and line the base with baking parchment. Put the remaining butter in a pan with the muscovado sugar and both syrups. Stir over a medium heat until melted together. Leave to cool a little.
step 2
Pour the mixture into a large bowl and whisk in the vanilla, eggs and milk. Fold in the nuts, the cinnamon, flour, bicarb and salt. Tip into the prepared tin and bake for 50-55 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
step 3
To make the icing, beat together the butter, sugar and maple syrup until light and fluffy, then quickly beat in the soft cheese. Spoon and swirl the icing onto the cooled cake, then top with the chopped pecans, a pinch of cinnamon and an extra drizzle of maple syrup, if you like.