Jean-François Plante's recipe

Ingredients: 

2 tbsp. unsalted butter, at room temperature

50 g (¼ cup) sugar

2 tbsp. maple syrup

1 tsp. vanilla extract

1 egg

150 g (1 cup) all-purpose flour

1 tsp. baking powder

125 ml (½ cup) milk

60 g (½ cup) toasted pecans, chopped

Whisky and maple sauce

230 g (1 cup) brown sugar

125 g (½ cup) maple sugar

250 ml (1 cup) water

125 ml (½ cup) maple syrup

3 tbsp. Sortilège (maple whisky)

2 tbsp. butter

Instructions: 

1. Preheat oven to 180°C (350°F). Butter a 20 cm (8 inch) square pan.

2. In a saucepan over medium-high heat, bring all the whisky sauce ingredients to a boil. Simmer over medium heat for 3 minutes. Remove from heat and set aside.

3. In a large bowl, cream the butter with the sugar, maple syrup and vanilla. Add the egg and stir to combine. Place the bowl on a saucepan of water over very low heat.

4. In a bowl, sift the flour and baking powder. Gently fold into the butter-sugar mixture, alternating with the milk. Add the pecans and combine gently.

5. Pour the whisky sauce into the prepared baking pan and cover with the batter. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm.