Hazelnut praline cake

55g soft butter

180g golden caster sugar

1 egg, lightly beaten

215ml buttermilk

1 tsp vanilla

180g plain flour

1 tsp bread soda, sieved

¼ tsp fine sea salt, sieved

For the praline topping:

40g soft butter

10ml cream

80g light muscovado sugar

115g hazelnuts, skins removed and roughly chopped