Mary Berry's Coffee and Hazelnut Praline Cake

The definition of a show-stopping bake, Mary Berry's coffee cake is topped with buttercream icing and hazelnut praline. As seen on her BBC2 series Simple Comforts.

From the book

Simple Comforts by
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats

Introduction

Indulgent, sweet, impressive and comforting! This is definitely a special occasion cake – not one for everyday.

Catch all of your favourite recipes from Mary's new series, Simple Comforts, here.

Serves 6–8

Ingredients

1 tbsp coffee granules
1 tbsp just-boiled water
4 eggs
225g (8oz) baking spread, plus extra for greasing
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
For the praline:
100g (4oz) granulated sugar
75g (3oz) whole hazelnuts
For the buttercream icing:
1½ tbsp coffee granules
1½ tbsp just-boiled water
225g (8oz) butter, softened
400g (14oz) icing sugar

Essential kit

You will need: two 20cm (8in) round, loose-bottomed sandwich tins, an electric hand whisk,

Instructions

1. You will need two 20cm (8in) round, loose-bottomed sandwich tins and a baking sheet lined with non-stick baking paper. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins and line each base with a disc of baking paper.

2. Dissolve the coffee granules in the hot water and stir until smooth. Measure the eggs, baking spread, sugar, flour and baking powder into a large mixing bowl and add the dissolved coffee mix. Beat with an electric hand whisk until well mixed and no lumps of fat remain. Divide between the tins and level the tops.

3. Bake in the oven for about 30 minutes until well risen and just shrinking away from the sides of the tins. Leave to cool slightly, then remove from the tins and leave to cool on a wire rack.

4. For the praline, measure the sugar and 4 tablespoons of water into a saucepan. Stir slowly over a low heat until the sugar has dissolved and you have a clear syrup. Remove the spoon and stop stirring, then increase the heat and boil until the syrup is pale golden. Add the hazelnuts and swirl the syrup in the pan to coat them, then quickly tip the mixture on to the lined baking sheet. Leave to cool and harden into a praline. Break the praline up on a wooden board and chop into very small pieces.

5. For the buttercream icing, dissolve the coffee in the hot water and stir until smooth. Measure the butter into a large bowl. Beat until smooth with an electric hand whisk, then add the coffee mixture and the sugar, a little at a time, and beat until smooth, light and fluffy.

6. Sit one cake on a plate. Spread with half the icing and sprinkle with half the praline. Sit the second cake on top and spread with the remaining icing, then sprinkle over the rest of praline. Cut into slices to serve.

Prepare ahead: Can be assembled and iced up to a day ahead and decorated with the praline up to 8 hours before serving.

Freeze: The cake, without icing, freezes well.

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