Coffee-caramel and hazelnut tray bake

• butter↗200g g

  soft, plus extra for greasing

• peeled hazelnuts↗200g g

  roasted (see tip below)

• self‑raising flour↗200g g
• baking powder↗1 tsp tsp
• light soft brown sugar↗150g g
• canned caramel or dulce de leche200g g
• strong coffee↗2 tbsp tbsp

  (use espresso or 1 tbsp instant coffee granules mixed with 2 tbsp hot water)

• vanilla extract↗½ tsp tsp
• eggs↗4
• canned caramel or dulce de leche200g g
• butter↗75g g

  soft

• powdered sugar↗150g g

  sifted

• strong coffee↗2 tbsp tbsp

  (use espresso or 1 tbsp instant coffee granules mixed with 2 tbsp hot water)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Grease a deep rectangular pan (20 × 30 cm) with butter and line it with parchment. Transfer 150 g hazelnuts to a food processor and grind to a fine texture, then add flour, baking powder and a pinch of sea salt, grinding again until the mixture is as smooth as possible.

2. 2

   Transfer the softened butter and brown sugar to a bowl and whisk with an electric beater until smooth. Add caramel, coffee and vanilla, then beat in the eggs one at a time. Add the dry ingredients and whisk until everything comes together, then pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 30‑35 minutes, or until the top springs back when lightly pressed and a skewer inserted in the centre comes out clean. Cool completely in the pan.

3. 3

   For the glaze, whisk caramel, butter and powdered sugar in a bowl with an electric beater until smooth, then add coffee. If the glaze is too runny, chill for 30 minutes until it becomes firm yet melt‑able. Turn the cooled cake onto a large plate or board, then spread the glaze using a small zig‑zag knife. Roughly chop the remaining 50 g hazelnuts and sprinkle them on top, then cut the cake into 16 rectangles or 32 squares. Store in an airtight container for up to three days.