Hazelnut praline cake

Recipe by:

This is an indulgent treat

Hazelnut praline cake

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

40

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180 degrees and line a 9-inch round spring-form or loose-base tin with parchment.

  2. Beat the butter and sugar until light and fluffy.

  3. Mix the egg, buttermilk and vanilla and combine this with the butter mixture.

  4. 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.

  5. Scoop the batter into your prepared tin. Bake for 30 minutes.

  6. 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.

  7. 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.

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

  1. Preheat your oven to 180 degrees and line a 9-inch round spring-form or loose-base tin with parchment.

  2. Beat the butter and sugar until light and fluffy.

  3. Mix the egg, buttermilk and vanilla and combine this with the butter mixture.

  4. 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.

  5. Scoop the batter into your prepared tin. Bake for 30 minutes.

  6. 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.

  7. 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.

Execution Time: 0.267 s