Marbled, Sticky-top Pecan Cake

A great cake which really goes well with a hot cup of coffee

Cut into 9 squares

• 175g (6oz) unsalted butter
• 175g (6oz) caster sugar
• 3 medium eggs
• 175g (6oz) self-raising flour
• 60g (2oz) ground almonds
• 200g (7oz) shelled pecan halves
• 60g (2oz) unsalted butter, melted
• 30g (1oz) soft, dark brown sugar
• 8 tbsp. maple syrup
• 20cm (8in) square, non-stick cake tin

1. Set the oven to moderately hot, Gas Mark 5 or 190°C/375°F.
2. Put the butter and caster sugar into a bowl and beat well until light and fluffy, then gradually beat in the eggs. Fold in the flour and ground almonds and set aside.
3. Reserving the best for the top, put 100g (3½oz) of the pecan nuts into a food processor with the melted butter, dark brown sugar and 4 tbsp of maple syrup, and blend to a smooth paste.
4. Place alternate spoonfuls of the creamed mixture and the pecan paste into the cake tin. Carefully drag a skewer through the mixtures to create a marble effect. Smooth the top. Arrange the remaining pecans, in diagonal lines, on top.
5. Bake the cake in the centre of the oven for 35-40 minutes, or until firm to touch, and a skewer, when inserted into the centre, comes out clean.
6. Allow the cake to cool in the tin for 1 hour, and then carefully turn it out onto a wire rack. Bring the remaining maple syrup to the boil and brush or spoon it over the top of the cake. When well cooled, cut into squares or slices.
7. Allow the cake to cool, and then wrap in foil or place in a rigid container and freeze. Thaw at room temperature for 3-4 hours.