Praline is incredibly simple to make, and is a stunning topping for this luscious, creamy layer cake. Decorate the cake with praline just before serving.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour
• 2½ teaspoon instant coffee, dissolved in 1 tablespoon hot water
• 55 g/2 oz toasted hazelnuts, chopped

For the praline:

• 55 g/2 oz caster sugar
• 55 g/2 oz toasted hazelnuts

For the icing:

• 200 g/7 oz mascarpone
• 170 g/6 oz icing sugar, sifted
• 1 tablespoon instant coffee, dissolved in 1 tablespoon boiling water

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, then line the bottoms with greaseproof paper.

Beat the butter and sugar together until pale and creamy, then beat in the eggs one at a time. Sift the flour over the butter mixture and stir in. Fold in the nuts and coffee, then divide the batter between the two tins and spread out evenly. Bake for 20 to 25 minutes until golden and the cake springs back when pressed gently.

Transfer to a wire rack to cool. To make the praline, line a baking sheet with greaseproof paper. Put the sugar in a heavy pan and heat gently, stirring, for about 5 minutes until melted and pale golden. Add the hazelnuts and stir for about 30 seconds, then pour onto the baking sheet and leave to harden for 20 minutes.

To make the icing, beat together the mascarpone, sugar and coffee until smooth and creamy. Spread slightly less than half the icing over one of the cooled cakes, then place the second cake on top. Swirl the remaining icing on top. Break the praline into shards and use it to decorate the cake.