Nutty Drizzle Cakes
Suggested variations; for an extra thick topping, boil the syrup for 3 minutes and leave to cool completely before topping the cakes.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, ground pecans, sugar, butter, eggs and chopped pecans in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
Leave the cakes to cool completely, then pour over the maple syrup.