Cinnamon & Pecan Cake

A good slice of cake at snack time, what could be better? Especially if it's a cinnamon & pecan cake, nice and moist and flavorful! Of course, the icing adds a bit of indulgence, but it is totally optional. You can already enjoy the simple cake 😊
 
Equipment:
Cake mold
Whisk

Ingredients:
I used maple syrup and pecans from Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).
I used Jivara chocolate from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).

Preparation time: 30 minutes + 1 hour of baking
For a 20cm cake:

 The cake:

 120g of softened butter
 75g of muscovado sugar
 35g of granulated sugar
 6g of ground cinnamon (to adjust according to your taste)
 40g of maple syrup
 3 eggs
 200g of flour
 6g of baking powder
 70g of heavy cream
 100g of pecans
 
 Mix the butter with the sugars and cinnamon, then add the maple syrup.
 
 

 

 
 Then add the eggs one by one, mixing after each addition. Then incorporate the flour and baking powder, followed by the heavy cream.
 
 

 

 
 Finish with the chopped pecans.
 
 

 

 
 Pour the batter into the buttered and floured mold or lined with parchment paper, and bake in the preheated oven at 160°C for about 1 hour (a knife inserted into the cake should come out clean).
 
 

 
 Wrap it in cling film to keep it moist, and let it cool completely before glazing.
 
 The rock glaze:

 250g of milk chocolate with 40% cocoa
 45g of neutral oil like grape seed oil
 50g of pecans finely chopped
 
 Gently melt the chocolate, then add the neutral oil and chopped pecans.
 
 

 
 Mix, then pour over the cake placed on a rack once completely cooled. Let it set and enjoy!