golden caster sugar 120g
self-raising flour 120g
baking powder 1 tsp
hot espresso coffee 2 tbsp
For the filling:
caster sugar 6 heaped tbsp
flaked almonds 6 heaped tbsp
groundnut oil a little
icing sugar 200g
chocolate spread, such as Nutella 200g
To make the cake, melt and then put the butter and sugar in the bowl
Bake for 20-25 minutes.
To make the buttercream filling, lightly oil a baking sheet. Warm the caster sugar in a nonstick, shallow pan without stirring. As it starts to melt, add the flaked almonds and let them colour lightly. As the mixture starts to darken to toffee colour, stir slowly and gently to ensure an even colour, then remove from the heat and tip on to the oiled baking sheet.
Beat together the butter and icing sugar with an electric mixer until fluffy. Add the Nutella and beat until fully incorporated. Crush the almonds and sugar with a rolling pin or in a food processor until they resemble coarse crumbs, putting a few larger pieces to one side for decoration. Stir half of the finely crushed nuts and sugar into the buttercream.
Lift the cake from the tin and peel off the baking parchment. Slice it in half horizontally. Spread the cut side of the bottom half with a good third of the buttercream, then place the second half on top, cut-side down. Spread half the remaining cream thinly on the top. Slice the cake into