Another recipe adapted from Bake - this sponge is super light, moist and very moreish, plus it's really easy to make. We had this for dessert last night with single cream, but it would go just as brilliantly with an afternoon cuppa.
225g unsalted butter, softened
225g light brown muscovado sugar
4 tbsp maple syrup
225g self raising flour
1 tsp baking powder
60g pecans, chopped
120g icing sugar
2 tbsp maple syrup
30g pecans, chopped
Pre-heat your oven to 160c and lightly dust a non-stick bundt tin with flour.
In a large mixing bowl, cream together the butter and sugar until it's light and fluffy.
Add the eggs and maple syrup and give it a good mix. Sift in the flour and baking powder, and gently fold it into the mixture.
Lastly, stir in the chopped pecans, until they're well distributed throughout the batter.
Spoon the batter evenly around the prepared tin, and use the back of a spoon to level it out as much as possible.
Bake for 40-45 minutes, until well risen and springy to the touch. As ever, a skewer inserted into the middle of the sponge should come out clean when it's cooked.
Leave the cake to cool in the tin for 10-15 minutes before turning it out on a wire rack to finish cooling completely. While it's cooling, you can make up the icing.
In a small bowl, stir the maple syrup into the icing sugar. Add a few drops of water and continue stirring until it reaches a pouring consistency.
If it becomes too runny, add a little more icing sugar, and if it's too thick, add a little more water.
Pour the icing over the sponge and let it run down the sides. Scatter over the chopped pecans and leave the icing to set before serving.