Prepare the Cake Batter: Preheat your oven to 180°C (160°C fan). Grease and flour a 23x33cm (9x13 inch) baking dish. In a medium bowl, whisk together the plain flour, baking powder, and salt. In a separate small, dry frying pan, toast the 100g of finely chopped pecans over medium heat for 3-4 minutes until fragrant. Set aside to cool slightly.

Cream Butter and Sugar: In a large bowl using a stand mixer or electric hand mixer, cream the 150g of softened butter and 250g of caster sugar together for about 3-4 minutes until the mixture is light, pale, and fluffy.

Combine Wet and Dry Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix on a low speed until just combined – be careful not to overmix. Fold in the toasted, chopped pecans.

Bake the Cake: Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the dish on a wire rack for about 15 minutes.

Make the Caramel Sauce: While the cake is baking, combine the 150g butter, 200g brown sugar, and the tin of condensed milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and stir in the vanilla and pinch of salt.

Poke and Pour: Once the cake has cooled for 15 minutes, use the handle of a wooden spoon or a thick skewer to poke holes all over the surface, about an inch apart. I find that going about three-quarters of the way through the cake works best for me. Slowly and evenly, pour the warm caramel sauce over the warm cake, making sure it seeps into all the holes.

Make the Pecan Praline: Line a small baking tray with parchment paper. In a clean, dry frying pan, melt the 100g of caster sugar over a medium-low heat. Do not stir, but gently swirl the pan as it begins to melt and turn a lovely amber colour. This process is detailed well in many guides on how to make caramel. Once fully melted and amber, quickly stir in the 50g of roughly chopped pecans. Immediately pour the mixture onto the prepared parchment paper and spread it thinly. Let it cool completely until hard (about 20-30 minutes).

Finish and Serve: Once the praline is hard, place it in a zip-top bag and gently crush it with a rolling pin into small, crunchy pieces. In a clean bowl, whip the double cream and icing sugar until stiff peaks form. Spread the whipped cream evenly over the completely cooled cake. Sprinkle the crushed pecan praline generously over the top. Chill for at least 2 hours before serving to allow the cake to fully absorb the sauce and set.