Preparation

1. Butter and flour the cane. Line the inside with parchment paper, leaving a 2" overhang.
2. In a bowl, combine the flour, baking powder and salt. Set aside for later use.
3. In another bowl, combine the butter, almond powder, oil and sugar. Add the egg and stir until the mixture is smooth. Add the dry ingredients alternately with the syrup.
4. Pour into the cane. Bake for 50 to 55 minutes on the middle rack, or until a toothpick inserted in the centre of the cane comes out clean.
5. Leave to cool for 15 minutes and remove from the mould. Leave to cool.

Maple sauce

1. In a saucepan, whisk together all the ingredients.
2. Bring to the boil while stirring and simmer for 30 secondes.
3. Pour over the cooled cake.