Coffee, caramel & hazelnut traybake

If you’re making this for children, you can simply omit the coffee in the cake and icing. Barney Desmazery

CUTS into 16 rectangles or 32 small squares PREP 30 mins plus cooling COOK 35 mins EASY V

200g butter, softened, plus extra

for the tin

200g peeled hazelnuts, toasted

(see tip, right)

200g self-raising lour

1 tsp baking powder

150g light soft brown sugar 200g canned caramel or

dulce de leche

2 tbsp strong coee (use espresso, or 1 tbsp instant coee granules mixed with 2 tbsp boiling water) 1/2 tsp vanilla extract

4 eggs

For the icing

200g canned caramel or

dulce de leche

75g butter, softened

150g icing sugar, sieved

2 tbsp strong coee (use espresso, or 1 tbsp instant coee granules mixed with 2 tbsp boiling water)

1 Heat the oven to 180C/160C fan/ gas 4. Butter a deep 20 x 30cm rectangular baking tin and line with baking parchment. Tip 150g of the hazelnuts into a food processor and blitz until finely chopped, then tip in the flour, baking powder and a pinch of sea salt, and blitz again until blended as finely as possible.

2 Tip the softened butter and brown sugar into a bowl and beat using an electric whisk until combined. Beat in the caramel, co„ee and vanilla, then add the eggs, one at a time, beating between each addition. Beat in the dry ingredients until everything is incorporated, then scrape the batter into the prepared tin and level the surface using a spatula. Bake for 30-35 mins, or until the top springs back when gently pressed and a skewer inserted into the middle comes out clean. Cool completely in the tin.

3 To make the icing, beat the caramel, butter and icing sugar together in a bowl using an electric whisk until smooth, then add the co„ee. If the icing is very loose, chill for 30 mins until firm but spreadable. Turn the cooled cake out onto a large plate or board, then spread over the icing using a small o„set palette knife. Roughly chop the remaining 50g hazelnuts and scatter these over the top, then cut the cake into 16 rectangles or 32 squares. Will keep in an airtight container for up to three days.

PER SERVING (16) 442 kcals • fat 27g • saturates 11g • carbs 42g • sugars 32g • ibre 2g • protein 7g • salt 0.6g

tip Toasted hazelnuts

You can buy peeled toasted hazelnuts for ease, but by toasting your own, you can create an even nuttier lavour. Heat the oven to 200C/180C fan/gas 6. Scatter the nuts over a baking tray and roast for 5 mins until light brown (if they’re not already peeled, the skins should be coming loose at this stage). To remove the skins, tip the nuts into a sieve and shake around, then pick out the peeled nuts and discard the skins.