Love It or Loaf It

This grown-up chocolate cake by Leanne Purton is going straight on our to-bake list...

Leanne Purton started Pearly King Cake in 2012, inspired by the memories she has of learning to bake as a child with her nan in Southend.

“I liked the idea of taking the traditional loaf cakes, puddings and pies we used to make in her tiny kitchen and adjusting them to suit modern tastes, while making the most of all the exciting ingredients we can now find on our high streets,” she explains.

“This cake is gluten free, but if you aren’t gluten free you can simply swap out the flour for standard plain flour. It’s also delicious served with raspberries and crème fraîche as an Easter pud.”

Leanne gives traditional bakes imaginative updates

CHOCOLATE HAZELNUT PRALINE CAKE

SERVES 12

For the cake:

150g gluten-free plain flour

45g cocoa powder

50g ground hazelnuts

1 tsp gluten-free baking powder

200g unsalted butter

200g golden caster sugar

4 medium eggs

2 tbsp natural yoghurt

For the praline:

75g caster sugar

50g hazelnuts, roasted and peeled

For the topping:

1 tbsp cocoa powder

50g unsalted butter

150g icing sugar

1 tbsp hazelnut butter

2 tbsp milk

1 Preheat the oven to 170C/325F/gas mark 3. Grease a loaf tin and line with baking paper.

2 In a bowl, mix together the flour, cocoa, ground hazelnuts and baking powder. In a separate bowl, beat together the butter and caster sugar until really pale and fluffy (you can use a stand or hand mixer here).

3 In a jug, lightly beat the eggs and then very gradually add to the butter and sugar while mixing. If it looks like it might start to curdle, add a spoonful of the flour mixture before adding the rest of the egg.

4 Once the egg is fully incorporated, with the mixer still going, add the dry ingredients a spoonful at a time, until they’re all mixed in. Finally, add the yoghurt and stop beating as soon as you have a smooth batter.

5 Pour into the lined loaf tin, and bake for 45 minutes. Test the cake by inserting a skewer into the centre. If it comes out clean, it’s ready. If not, it’ll need a further 5 minutes. When it’s cooked, remove from the oven and leave it to cool.

6 While the cake is cooling, make the praline. Place a piece of greaseproof paper onto a baking tray and set to one side. Heat the sugar in a small saucepan on a very low setting. Don’t stir it, but keep a close eye on it to prevent burning. As soon as it has turned into a golden caramel, pour in the hazelnuts, give it a quick stir, and pour it onto the baking sheet, spreading it out into an even, thin layer. Leave to cool completely.

7 To make the icing, mix the cocoa powder with a few drops of boiling water from the kettle to make a paste. Using a stand or hand mixer, beat the butter with the icing sugar, until you have the appearance of fine breadcrumbs. Then add the hazelnut butter and cocoa paste.

8 Gradually add the milk whilst continually whipping the mixture. Keep mixing until it takes on a light, fluffy appearance, not dissimilar to whipped cream. This can take up to 5 minutes.

9 Using a palette knife, spread the icing over the top of the cake. Smash up the praline and place on top.

Pearly King Cake, 17 Chandos Road, Bristol BS6 6PG; pearlykingcake.co.uk