Almond Praline Cake

This is a HUGE cake, and is perfect for having loads of people over for afternoon tea as it’s really rich. It also keeps for ages and stays moist due to being quite high in nut content. I’ve added some pics of my attempt at this cake, and I must say – while it took the guts of about 3 hours to make, boy was it worth it! This recipe is from Rachel Allen Bake! available here.

Ingredients

• 225g unsalted butter (softened)
• 225g caster sugar
• 4 eggs
• 1 tsp baking powder
• 3 tbsp almond praline (see in the recipe how to make)
• 1 tbsp milk

For the Praline:

• 250g caster sugar
• 250g unskinned almonds

For the praline buttercream icing:

• 125ml water
• 350g caster sugar
• 7 egg yolks
• 350g unsalted butter
• 1 tsp vanilla extract
• 6 tbsp almond praline

Two 20cm (8 inch) diameter sandwich tins

Method:

Preheat the oven to 180ºC (170ºC fan). Butter and flour the sides of the two sandwich tins and line each base with a round of parchment paper.

To make the praline, place the sugar in a non-stick pan and scatter the nuts over the top. Set over a low heat until the sugar turns to caramel. DO NOT stir, but maybe lift the pan with the handle and swirl it to allow the sugar to caramelise evenly.

When the caramel has turned a deep whiskey colour, pour the praline onto a baking tray lined with parchment paper and allow it to cool. When the praline is cool and hard (this should take about 15 minutes, it’ll cool quite quickly), break it up and blitz it in a food processor to a gritty powder. If you don’t have a food processor, put the broken praline in to a plastic bag and take out all your agression on it with a rolling pin!

To make the cake, cream the butter in a large bowl or electric food mixer until soft. Add the sugar and beat until light and fluffy. Add the eggs one by one, beating well between each addition. Sift in the flour and baking powder and stir in gradually. Add 3 tablespoons of the crushed praline and mix lightly, adding the milk to moisten. Divide equally between the two prepared tins and bake in the oven for 25-30 minutes, or until a skewer inserted into the middle of each cake comes out clean. Allow to cool for 5 minutes and then turn out onto a wire rack to cool completely.

Meanwhile, make the buttercream icing. In a low-sided medium saucepan, bring the water and sugar to the boil, stirring until the sugar dissolves. Turn up the heat and let the syrup boil for 4-5 minutes to the “thread” stage (when the last few drops that fall off a metal spoon dipped in syrup come off in on long thick and syrupy thread).

While the syrup is boiling, beat the egg yolks for 1 minute with an electric mixer, then very gradually add the hot syrup. Continue beating until all the syrup is added and the mixture has cooled. The consistency should be stiff, mouselike and able to hold a figure of 8 pattern made by the beater.

Place the softened butter in another bowl and beat well with a handheld electric mixer until very soft. Continuing to beat, gradually add the mousse, a spoonful at a time. Then stir in the vanilla extract and 6 tablespoons of the crushed praline.

To assemble the cake, slice each cake in half horizontally, so you’ve 4 round discs of cake. Spread the inside of each sparingly with butter icing and sandwich together, stacking each layer above the other as evenly as possible. Brush all over the cake to remove any crumbs. Ice the top and sides with the remaining icing. Sprinkle the remaining crushed praline all over, including the sides.

If you’ve made this cake, tell us your experience – would you vary anything? Most of all, did everyone enjoy eating it?!