WALNUT AND MAPLE SYRUP SLAB CAKE

Serves 12–16 Prep and baking time: 1hr 10 minutes FOR THE TOPPING • ¾ cup (65g) quick oats • 2 tsp ground cinnamon • 50g chilled butter, chopped • 1½ cups (150g) walnuts,

chopped finely • 100g butter, softened • 1 cup (220g) castor sugar • 1 tsp vanilla bean paste • 2 eggs • 1 cup (240g) sour cream • 2 cups (300g) plain flour • 1 tsp baking powder • 1 tsp bicarbonate of soda • ½ tsp salt • ¼ cup (60ml) maple syrup • icing sugar, to serve

1. Preheat the oven to 170°C (150°C fan-forced). Grease a 20cm x 30cm slice pan (inside top measurement). Line the base and long sides with baking paper, extending the paper 3cm over the sides.

2. For the topping: Place the oats and cinnamon in a medium bowl; rub in the butter. Stir in the nuts.

3. Beat the butter, sugar and vanilla in a bowl with an electric mixer for 3 minutes or until well combined. Beat in the eggs, one at a time, then the sour cream. Sift the dry ingredients and fold in until well combined.

4. Spread half the mixture over the base of the prepared pan. Sprinkle with half the topping, then drizzle with maple syrup. Drop spoonfuls of the remaining cake mixture over the topping and spread. Sprinkle with the remaining topping.

5. Bake the cake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool the cake in the pan.

6. Lift the cake from the pan, cut into pieces and dust with sifted icing sugar.