1. Preheat oven to 170°C .
2. Generously grease a Bundt cake tin pan and dust with flour.
3. Combine the chopped pecans, 30 ml brown sugar and the melted butter in a small bowl. Spread it into the bottom of the Bundt pan.
4. Sieve together the flour, almond flour, baking powder, salt and brown sugar.
5. In another bowl mix together the egg, sweet potato, oil, vanilla essence and velvet.
6. Add the dry ingredients to the egg mixture and mix gently to make the batter.
7. Pour the batter over the pecan mixture in the cake tin. Tap pan on the counter to allow batter to sink down around the pecan mixture.
8. Bake in the centre of the oven until the top springs lightly when touched and a skewer inserted comes out clean (± 45 minutes).
9. Allow to cool on a wire rack for no more than 5 minutes then turn out and cool completely.