Cake praline is one of those things that’s difficult to explain, the best way to describe it is by saying that it’s like a crunchy biscoff type of spread, it’s crunchy, sweet, salty and caramely. I first developed a variation of this recipe whilst working at a bakery, they were trying to perfect their cruffins and during the process creating a lot of wastage, I cannot stand to see food wasted but we just couldn’t figure out what to do with the ugly misshapen cruffins and so the first iteration of this recipe was born. I remember trying to explain to the owner that I wanted to create something like peanut butter out of croissant scraps and them looking at me like I was mad but after a few tests we managed to create liquid gold.
I then adapted the recipe to use with cake scraps, of course you can make cake pops or rum balls but for me this is the ultimate use of cake wastage. I’m sharing my classic cake praline recipe and my chocolate hazelnut version but you can use pretty much any cake scraps and pair them with any chocolate to make any delicious spread your heart desires!