Essentially this is a ‘frangipane’ recipe but made with ground pecans, we wanted something a little mellower in flavour to sweeten so we used coconut sugar and maple syrup. In recent times there has been much discussion around the various different types of sugars and I have a pantry full of them as a result. Depending on what I am baking I select what I believe is the best sugar for the job in terms of flavour and success of end result. I have a soft spot for coconut sugar and love its caramel like flavours. I have even tried making a ‘Pav’ with rapadura sugar (although all internet forums on the topic said it couldn’t be done), the result was delicious, although not what could be described as a true ‘Pav’. I baked it in a snap lock tin as it was impossible to get the merginue to a point of stiff peak (due to the high moisture content of the sugar); the result, a gorgeous gooey, marshmallowy texture that everyone loved. So if you haven’t tried some of these alternative sugars give them a try, they are now more readily available through supermarkets. Lastly sugar is sugar is sugar, some have more nutrients left due to minimal processing, which makes us feel good when eating a treat, but at the end of the day it’s sweet it’s a treat and that means we treat ourselves occasionally!