- 350g flour (plain)
- 1tsp baking soda/baking powder
- 175g butter
- 75g sugar
- 150g pecan nuts
- 3 eggs
- 1tbsp milk
- finely grated zest of 1 lemon
- 5tbps maple syrup
- 75g icing sugar
- 1tbsp lemon juice
Preheat oven to 170C. Sift flour and baking powder into a bowl, chopped butter and add to flour.
Using your fingers, rub the ingredients together.
Ensure that flour mixture resembles fine breadcrumbs. Chop pecans, reserving 25g for the topping.
Add pecans and sugar to the flour and butter mixture.
Stir in the ingredients. Zest the lemon. In a separate bowl, combine eggs, milk and zest.
Beat until well-combined. Add maple syrup.
Beat in the syrup. Add the mixture to the dry ingredients and gently stir until mixed thoroughly.
The dough should resemble soft dropping consistency. Grease a 900g-capacity loaf tin and line the
base and sides with baking paper. Spoon the mixture into the tin and level the surface.
Ensure that top of loaf is even. Bake 50-60mins, or until well risen and lightly browned. Test with a
skewer to ensure it has baked through. Remove from oven and leave in the tin for 10mins. Turn out
and cool in a wire rack.
Sift the icing sugar and squeeze the lemon juice. Combine both ingredients in a bowl.
Stir the ingredients until well-combined. Drizzle over the top of loaf, scatter with chopped pecans.
Leave to set, thickly slice and serve.