Coffee & hazelnut praline cake

An impressive special-occasion cake – not one for everyday.

Serves 6-8

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

Sit the second cake on top and spread with the remaining buttercream, then sprinkle over the rest of praline. Cut into slices to serve

Freeze The cake, without icing, freezes well.

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

1½ tbsp coffee granules

1½ tbsp just-boiled water

225g (8oz) butter, softened

400g (14oz) icing sugar