Serve up a traybake for afternoon tea – excellent with a cuppa. For those who’re making it for youngsters, you might merely omit the espresso within the cake and icing

• Preparation and cooking time
  • Prep:30 minutes
  • Cook dinner:35 minutes
  • plus cooling
• Simple
• Cuts into 16 rectangles or 32 small squares

• Vegetarian

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Elements

• 200g butter, softened, plus additional for the tin
• 200g peeled hazelnuts, toasted (see tip, under)
• 200g self-raising flour
• 1 tsp baking powder
• 150g gentle tender brown sugar
• 200g canned caramel or dulce de leche
• 2 tbsp robust espresso (use espresso, or 1 tbsp instantaneous espresso granules blended with 2 tbsp boiling water)
• ½ tsp vanilla extract
• 4 eggs

For the icing

• 200g canned caramel or dulce de leche
• 75g butter, softened
• 150g icing sugar, sieved
• 2 tbsp robust espresso (use espresso, or 1 tbsp instantaneous espresso granules blended with 2 tbsp boiling water)

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Technique

• STEP 1

  Warmth the oven to 180C/160C fan/gasoline 4. Butter a deep 20 x 30cm rectangular baking tin and line with baking parchment. Tip 150g of the hazelnuts right into a meals processor and blitz till finely chopped, then tip within the flour, baking powder and a pinch of sea salt, and blitz once more till blended as finely as doable.

• STEP 2

  Tip the softened butter and brown sugar right into a bowl and beat utilizing an electrical whisk till mixed. Beat within the caramel, espresso and vanilla, then add the eggs, one after the other, beating between every addition. Beat within the dry elements till all the things is integrated, then scrape the batter into the ready tin and degree the floor utilizing a spatula. Bake for 30-35 minutes, or till the highest springs again when gently pressed and a skewer inserted into the center comes out clear. Cool utterly within the tin.

• STEP 3

  To make the icing, beat the caramel, butter and icing sugar collectively in a bowl utilizing an electrical whisk till clean, then add the espresso. If the icing could be very unfastened, chill for 30 minutes till agency however spreadable. Flip the cooled cake out onto a big plate or board, then unfold over the icing utilizing a small offset palette knife. Roughly chop the remaining 50g hazelnuts and scatter these excessive, then minimize the cake into 16 rectangles or 32 squares. Will maintain in an hermetic container for as much as three days.