Almond Praline Cake

Almond Praline Cake

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This almond praline cake is made from a homemade praline. It has almonds baked right into the cake and then it's topped with an almond butter cream icing.


Makes: 1 cake

  • Praline
  • 250g caster sugar
  • 250g whole almonds, raw
  • Cake
  • 230g butter, softened
  • 230g caster sugar
  • 4 eggs
  • 230g plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 3 tablespoons almond praline
  • 1 tablespoon milk
  • 300g almonds, chopped
  • Icing
  • 1/2 cup (125ml) water
  • 350g castor sugar
  • 7 egg yolks
  • 350g butter, softened
  • 1 teaspoons vanilla essence
  • 1 tablespoon almond praline

Preparation:50min  ›  Cook:40min  ›  Extra time:1hour cooling  ›  Ready in:2hours30min 

  1. Preheat oven to 180 degrees C. Grease and flour two round cake tins. Line a tray with baking paper.
  2. Praline

  3. In a saucepan heat sugar and almonds over low heat until the sugar turns deep brown. Do not stir. Pour into lined tray. Allow to cool. When cool grind it in the food processor until it becomes a powder.
  4. Cake

  5. Cream the butter then add the sugar until fluffy. Beat in eggs one at a time. Sift in the flour, baking powder and praline and mix, adding milk to keep moist. Pour into the cake tins and bake until a toothpick inserted into the centre comes out clean, about 25 minutes. Allow to cool on a cooling rack before icing.
  6. Icing

  7. Boil sugar and water until sugar is dissolved then lower heat. Beat egg yolk in bowl then add to the saucepan of sugar water, stirring, about 10 minutes. Do not let it boil. In a bowl, beat butter then add in the custard mixture then stir in the vanilla and praline.

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