Step 1

Preheat the oven (not fan-forced), to 160°C. Grease a 23cm springform cake pan and line the base.

Step 2

Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Beat together the eggs and milk, and gradually add to the butter mixture, alternating with the maple syrup. Sift dry ingredients together and fold into the mixture, then add pecans. Spread the mixture into prepared pan and bake for 1 hour or until an inserted skewer comes out clean. Remove from oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.

Step 3

Meanwhile, make the toffee shards. Line a baking tray with a sheet of foil. Place the sugar and 1/4 cup of water in a saucepan over low heat, stirring until the sugar dissolves. Increase the heat to high and cook until it turns a light golden caramel. Quickly pour onto the lined tray, swirling the tray to spread the toffee as wide as possible.

Step 4

Set aside to cool, then break the toffee into shards.

Step 5

To make the icing, place the maple syrup in a saucepan over high heat. Bring to the boil, then reduce the heat to low and cook for a further 5 minutes. Whisk eggwhites in a large bowl until firm but not dry, then add the maple syrup in a slow steady stream. Add the vanilla, then continue whisking until the mixture is smooth and thick.

Step 6

Slice the cake through the centre and place the bottom half on a serving plate. Spread with some of the icing, then place the other cake half on top. Cover the top and sides of the cake with the remaining icing, smoothing with a palette knife. Just before serving, stick the toffee shards around the perimeter of the cake.