for 16 pieces

Cake mixture

250 g	butter, soft
150 g	sugar
1 dl	Fine Food Golden Maple Syrup
1 pinch	salt (e.g. Fine Food Murray River Salt Flakes)
4	eggs
250 g	white flour
2 tsp	baking powder
100 g	pecan nuts, coarsely chopped

Glaze

½ dl	Fine Food Golden Maple Syrup
½ dl	mild olive oil
1 tsp	Fine Food Murray River Salt Flakes

How it's done

Cake mixture

Place the butter in a bowl, add the sugar, maple syrup and salt, beat using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour, baking powder and pecans, stir into the mixture. Transfer the cake mixture to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly in the tin. Prick the cake firmly with a wooden skewer.

Glaze

Mix the maple syrup and oil well. Pour the glaze over the cake while it is still warm, sprinkle with salt flakes. Remove the cake from the tin, leave to cool on a rack.

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