Maple Pecan Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 tablespoon brandy 
• 6 large egg whites 
• 3 large egg yolk beaten to blend
• 1 cup flour all-purpose
• 0.7 cup maple syrup 
• 1 cup pecans (see notes)
• 0.5 cup pecans toasted chopped
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• blender
• cake form

Directions

1. Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.
2. In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy.
3. Pour into flour mixture; stir to combine.
4. In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture.
5. Scrape into remaining egg-white mixture and fold in gently.
6. Pour batter into prepared pan.
7. Bake in a 350 oven until cake springs back when lightly pressed in the center, 30 to 35 minutes.
8. Transfer in pan to a rack and let cool about 1 hour.
9. Remove pan rim.
10. Cut cake in half horizontally and place bottom layer on a cake plate.
11. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer.
12. Spread remaining frosting over top (leave sides bare).
13. Sprinkle with chopped pecans.