Preheat the oven to 170°C fan. Mix the flour with baking powder and salt.

In a large bowl, beat the butter with both sugars, maple syrup and vanilla sugar until creamy. Add the eggs one at a time.

Alternately fold in flour and apple juice, starting and ending with the flour. Avoid overmixing to keep the cake moist.

Wash and grate the apple. Chop the pecans and gently fold both into the batter.

Grease and flour a loaf tin and pour in the batter. Bake for 1 hour. Test with a skewer. Remove and let cool on a wire rack lined with baking paper.

Wash the apple and cut into 8 wedges. Remove core and stem if desired. Melt 1 tbsp butter and 2 tbsp sugar in a pan and caramelise the apple wedges.

For the icing, melt 100 g brown sugar and 60 g butter in a pan.

Whisk in the milk and bring briefly to a boil.

On very low heat, sift in the icing sugar and stir constantly until smooth.

Pour the icing immediately over the cake and work quickly before it sets. Decorate straight away with the caramelised apple wedges and pecans.