Coffee and Praline Cake

Name: Coffee and Praline Cake
Yield: Serves 8
Ingredients: 2 oz/56 g butter; 8 oz/225 g icing sugar, sieved; ¼ pt/140 ml water; 1 oz/28 g granulated sugar; 3 oz/84 g icing sugar, sieved; 1 level dssp instant coffee powder; 4 oz/112 g butter, softened; 1 level tbsp instant coffee powder; 3 oz/84 g self-raising flour; 3 oz/84 g caster sugar; 3 large eggs; 1 oz/28 g almonds, whole or flaked; 1 oz/28 g almonds, whole or flaked; 2 oz/56 g granulated sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a delicious mixture of fudgy coffee icing, creamy filling, light sponge cake, and slightly crunchy praline. It really should be made the day it is to be eaten, but it could, at a pinch, be made the day before, because any leftovers seem to taste very good the next day!

Ingredients

For the praline

2 oz/56 g granulated sugar
1 oz/

Cake
Winter
Vegetarian
Leftovers

Method

To make the praline, put the sugar and almonds together in a saucepan over a moderate to high heat, and shake the saucepan as the sugar begins to dissolve. When the sugar has dissolved completely and there is a golden syrup in the pan, pour on to a well-greased baking sheet and leave to cool and harden. When it is quite cold, cover the praline with a piece of greaseproof paper and bash it with