My consolation? That it can easily be made again. Oh and 35 minutes start to finish including bake time and a lovely slightly chewy caramel topping.
Joy The Baker brings me Joy
The original recipe is from the Joy the Baker cookbook. You know how in my last post I had said that Flour is one of my top 3 recipe books, well Joy’s is another one of the top 3. If you have not checked out her blog yet then you absolutely should right here. I sometimes get the overwhelming urge to write her emails starting with a cheesy opener like “Dear Joy, you give me joy”. Luckily I have managed to contain the urge thus far and that despite the fact that she is the genius behind the Single Girl Melty Chocolate Cake. Go ahead, google it, you know you want to. Anyhow I digress. Back to this wonderful Praline Cake which is perfect at teatime or really any time. As said above I have made it with all sorts of substitutions and it is delicious no matter what, but I do find that when I use buttermilk (not the vinegar+milk version) then that is when I get the best results. Also, I don’t have the requisite skillet and just use my 9 inch glass bottom springform pan. Note June 26th 2017: I have updated this recipe and included a printable and a video recipe. Also since I never ever used a skillet to bake it the word skillet has been dropped from the title! Made it? Like it? DO rate it below and share your results by tagging me on Instagram @flourandspiceblog
