Spread the sugar evenly over the base of a heavy stainless-steel saucepan. Scatter the nuts evenly over the sugar. Put over a low heat until the sugar turns caramel colour. Do not stir, carefully ...

Snacks: Today, we present to you the Italian cousin of the praline: and yes, dear hazelnut lovers, you will still be served ...

The praline can be made well in advance and stored in an airtight container. This is a stylish dish worthy of a simple dinner party. Complete the picture with a dollop of creme fraiche.

Scoop the praline over the cake, after it has baked for the half an hour. Spread it out and place the cake back into the oven for a further ten minutes, or until a skewer comes out clean.