Praline Genoise
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Praline Genoise is a light sponge cake infused with the rich flavour of praline paste and almond extract. Made with eggs, butter, flour and milk, this elegant dessert comes together in just 45 minutes from start to finish, with only 20 minutes of preparation required. Dusted with confectioners' sugar and served with praline sauce, it suits anyone looking for a classic French inspired cake that is both simple to make and impressive to serve.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 100 mlwhole milk
- 100 gpraline paste
- 1 tspalmond extract
- 1 tspsalt
- unsalted butter, for greasing
- 100 gconfectioners' sugar, for dusting
- praline sauce, for serving(see note)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm baking dish and line it with parchment paper.
Tip: Use a high-quality baking dish for even baking.
- 2
In a medium bowl, whisk together flour, granulated sugar, and salt.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, using an electric mixer, beat the unsalted butter until creamy.
Tip: Use room temperature ingredients for better aeration.
- 4
Add the large eggs one at a time, beating well after each addition.
Tip: Beat the eggs until light and fluffy.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients.
Tip: Don't overmix the batter.
- 6
Add the praline paste and almond extract; mix until well combined.
Tip: Use a rubber spatula for gentle mixing.
- 7
Pour the batter into the prepared baking dish and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 8
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake the cake.
- 9
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't disturb the cake while it cools.
- 10
Transfer the cake to a wire rack to cool completely.
Tip: Dust the cake with confectioners' sugar before serving.
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