2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
1/2 cup (75 g) 3 oz blanched almonds
3 eggs
3/4 cup (75 g) 3 oz plain flour (All purpose)
3/4 stick (6 tbsp) 3 oz (75 g) English butter, melted
1 tbsp coffee essenct
butter cream
icing sugar (confectioners sugar)
1/2 cup (75 g) 3 oz blanched almonds
3 eggs
3/4 cup (75 g) 3 oz plain flour (All purpose)
3/4 stick (6 tbsp) 3 oz (75 g) English butter, melted
1 tbsp coffee essenct
butter cream
icing sugar (confectioners sugar)
method
1. Prepare the praline: heat 75 g (3 oz) sugar with the nuts until the sugar caramelises. Turn out on to an oiled baking sheet, cool. When cold, grind through a mouli grater.
2. Butter and base-line a 20.5 cm (8 inch) round cake tin. Dust with a little sugar and flour.
3. Whisk the eggs in a bowl with the remaining sugar until really thick. Lightly fold in the sifted flour with 60 ml (4 level tbsp) praline followed by the cool but still flowing butter.
4. Turn the mixture into prepared tin. Bake in the oven at 180°C (350°F) mark 4 for about 25 minutes, until light golden and shrunken away from the tin. Turn out on to a wire rack to cool.
5. Beat the coffee essence and the remaining praline into half the butter cream.
6. Split the cake and sandwich sparingly with the praline butter cream. Spread the rest round the edges. Pipe the plain butter cream in whirls on un-iced top. Dust the whole with icing sugar.
2. Butter and base-line a 20.5 cm (8 inch) round cake tin. Dust with a little sugar and flour.
3. Whisk the eggs in a bowl with the remaining sugar until really thick. Lightly fold in the sifted flour with 60 ml (4 level tbsp) praline followed by the cool but still flowing butter.
4. Turn the mixture into prepared tin. Bake in the oven at 180°C (350°F) mark 4 for about 25 minutes, until light golden and shrunken away from the tin. Turn out on to a wire rack to cool.
5. Beat the coffee essence and the remaining praline into half the butter cream.
6. Split the cake and sandwich sparingly with the praline butter cream. Spread the rest round the edges. Pipe the plain butter cream in whirls on un-iced top. Dust the whole with icing sugar.
serving amount
serves 6-8
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
