Filled Coffee Cake with Almond Praline

Serves: 10

Prep Time: 15 minutes

Cooking Time: 40-45 minutes

Ingredients:

Cake:

350g self-raising flour

2 tsp baking powder

350g Lakeland butter, softened

350g caster sugar

6 medium eggs, beaten

2 tbsp strong coffee, or 2 tbsp instant coffee granules, dissolved in boiling water and cooled

To finish:

6-8 tbsp praline

About 200ml Millac Gold, for whipping

Coffee beans, for decorating (optional)

Method:

1. Lightly grease the inside of two deep 23cm cake tins and line each base with a circle of non-stick baking paper. Preheat the oven to 160°C, Gas 3.
2. Sift the flour and baking power into a large bowl and add the remaining cake ingredients. Using a wooden spoon, hand mixer or table-top mixer, beat until well mixed, light in colour and slightly glossy.
3. Divide the mixture between the prepared tins and level the tops. Put into the hot oven and bake for about 40-45 minutes, or until firm to the touch and the cakes have shrunk slightly from the sides of the tins.
4. Turn the cakes out on to a wire rack and leave to cool completely.
5. Whip the Millac Gold until stiff peaks form. Spread a thick layer over one cake, sprinkle generously with praline and top with the second cake. Spread the remaining Millac Gold over the top of the cake and sprinkle with more praline. Decorate with coffee beans if wished.

Add your own touch:

To make your own praline, grease a baking sheet or line it with non-stick paper. Put 100g caster sugar into a saucepan with 5 tbsp cold water and heat gently, swirling the pan occasionally, until the sugar has dissolved. Increase the heat and boil steadily until it turns a dark golden colour. Quickly add about 75g blanched almonds, swirling them around until coated, then pour the mixture on to the prepared baking sheet and leave to cool. When hard, crush the mixture coarsely (in a strong food bag, beating with a rolling pin) or finely (in a food processor).