Canadian Maple Pecan Snacking Cake

Shopping list

• 200 g gluten-free plain flour blend

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• 2 tsp gluten-free baking powder — check label

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• 1 tsp ground cinnamon

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• 0.25 tsp fine sea salt

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• 100 g unsalted butter — softened

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• 100 g light brown soft sugar

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• 2 piece large eggs — room temperature

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• 80 ml pure maple syrup

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• 80 ml whole milk

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• 1 tsp vanilla extract

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• 75 g pecans — roughly chopped and lightly toasted

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 20 cm square baking tin with baking parchment.

2. 2

   In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon and salt.

3. 3

   In a large bowl, beat the softened butter and brown sugar with an electric whisk until light and fluffy, about 2– 3 minutes.

4. 4

   Beat in the eggs one at a time, followed by the maple syrup and vanilla extract.

5. 5

   Fold in half the flour mixture, then the milk, then the remaining flour until just combined. Do not overmix.

6. 6

   Gently fold in the toasted pecans, reserving a small handful for the top.

7. 7

   Pour the batter into the prepared tin, smooth the surface and scatter the reserved pecans over the top.

8. 8

   Bake for 30– 35 minutes, until a skewer inserted into the centre comes out clean and the top is golden.

9. 9

   Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

10. 10

    Cut into squares and serve. Store in an airtight tin for up to 3 days.