I tested this cake with my students. My first idea was to convince them to eat a dish containing nuts: many of them tell me that they don't like nuts, and it's a shame... especially since they are full of health benefits.
So I offered them this cake. And it worked! One student even told me that his parents loved this cake so much that they regularly bought more maple syrup to "suggest" their son to make the recipe again. What is my secret? The maple syrup, precisely. This cake is soaked in it, which makes it juicy, moist and fragrant. Even the walnuts "go down well", that's what I mean!
It is of course absolutely perfect in autumn and winter, after a walk, with a tea to warm up. But you can also take it with you in summer, if you go for a walk. Just make sure you have a waterproof container to carry it in, otherwise it might leak on your stuff. I chose pecans because I find them sweeter in taste, but it also works well with walnuts, or even almonds if you don't like walnuts.
- 250 g butter
- 250 g sugar
- 3 eggs
- 230 g flour
- 1 sachet baking powder
- 1.5 dl maple syrup - 0.5dl for the glaze
- 200 g of pecan nuts
- Whip the butter with the sugar in a bowl.
- Add the eggs one by one, mixing each time.
- Add the flour, yeast, 10 ml of maple syrup and the crushed nuts between your fingers.
- Bake at 180° for about 50 minutes.
- When the cake is cool, poke holes with a wooden pick and pour the remaining syrup over it.