First, preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This makes it easier to pop the cake out later without any drama.

Throw all the cake ingredients, except the pecans, into a big mixing bowl. Give it a good mix until it’s smooth, and everything’s combined. Once that’s done, fold in the chopped pecans. They’ll give the cake a lovely crunch.

Scoop the batter into your prepared pan and spread it out evenly. Pop it in the oven and bake for about 1½ hours, or until the top is golden, risen, and springs back when you give it a little press. Let it cool in the pan for 10 minutes, then flip it out onto a wire rack, peel off the parchment, and let it cool completely.

Whip the heavy cream in a bowl until it’s nice and fluffy but not too stiff. Stir in the maple syrup gently—you want that sweet, smooth flavor all through the cream.

Once the cake is cool, grab a serrated knife and slice it into three layers horizontally. Place the bottom layer on a plate, spread a layer of cream over it, and repeat with the second layer. Finally, add the top layer.

Use the remaining cream to coat the top and sides of the cake. Don’t worry if it’s not perfect—it’s all part of the charm. Sprinkle some orange zest on top to give it a pop of color and a fresh, citrusy vibe.

Stick the cake in the fridge for about 30 minutes to let everything set. Slice it up and dig in—you deserve this!