Hazelnut praline cake
This is an indulgent treat
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
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
Method
Preheat your oven to 180 degrees and line a 9-inch round spring-form or loose-base tin with parchment.
Beat the butter and sugar until light and fluffy.
Mix the egg, buttermilk and vanilla and combine this with the butter mixture.
Stir the flour with the bread soda and salt until well mixed. Add this to the batter, taking care to combine it completely, but once it is combined stop mixing. Overmixing flour will result in a hard cake.
Scoop the batter into your prepared tin. Bake for 30 minutes.
While it is baking add the butter, cream and sugar to a heavy-based pan, place over a low heat until the ingredients are melted and combined, add in the hazelnuts.
Scoop the praline over the cake, after it has baked for the half an hour. Spread it out and place the cake back into the oven for a further ten minutes, or until a skewer comes out clean. Allow to cool in the tin.
