for 12 pieces

Nuts

50 g	butter
50 g	sugar
50 g	maple syrup
½ tsp	cinnamon
¼ tsp	salt
150 g	pecan nuts, coarsely chopped

Cake mixture

125 g	butter, soft
100 g	sugar
1 parcel	vanilla sugar
¼ tsp	salt
1	organic orange, use a little grated zest
2	eggs
1 dl	full-cream milk
180 g	white flour
1 tsp	baking powder

How it's done

Nuts

Place the butter in a pan along with all the other ingredients up to and including the salt, heat while stirring. Reduce the heat and simmer until the sugar has dissolved. Add the nuts, mix, spread in the prepared tin, allow to cool slightly.

Cake mixture

Place the butter in a bowl along with all the other ingredients up to and including the orange zest, mix well. Beat in the eggs using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Pour in the milk, mix. Combine the flour and baking powder, stir into the mixture. Spread the cake mixture on top of the pecan nuts in the tin.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, turn the cake out onto a cooling rack, remove the baking paper and leave to cool.

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