125 g hazelnuts
125 g castor sugar
Put the nuts and sugar into a heavy saucepan on a low heat until the sugar melts. When it begins to brown, rotate the pan and continue to cook until the sugar is evenly browned, and quite dark. Pour the mixture quickly onto a lightly oiled pie plate and leave to set. When the praline is cold, break into pieces and pulverize in a blender. Store in an airtight jar.
125 g butter
¾ cup sugar
1 tsp. cream
1 ½ cups S.R. flour
¼ cup milk
½ cup praline mixture
Butter a cake tin, or small Kugelhupf mould.
Cream the butter and sugar until pale, and beat in the eggs, add cream and vanilla. Fold the flour and salt into the creamed mixture alternately with the milk. Fold in the praline powder.
Spoon the mix into the mould and bake at 180°C for 30 min or until done. Leave to set for 5 min before turning out onto a cooler.
When cold dust with icing sugar.