Heat the caster sugar in a large saucepan over medium heat. Allow it to melt and form a deep golden caramel. Don’t stir until all the sugar has dissolved.
Pour the caramel over the roasted nuts in a non-stick pan. Allow to cool completely before breaking/chopping into chunks.
Make the Sponge:
Preheat the oven to 340°F.
Line and lightly grease a square baking dish.
Mix the milk and vinegar, then set aside for 10 minutes to thicken.
Pour the thickened milk mixture into a large mixing bowl and add the remaining wet ingredients.
Sift in the dry ingredients and gently mix until just combined.
Spread half of the cake batter in the bottom of the prepared pan. Top with the pralines and some extra chocolate chunks.
Cover with the remaining batter and sprinkle some brown sugar all over the top.
Bake for 35-40 minutes, or until the center of the cake is set.
Make the Glaze:
When the cake has only a few minutes left in the oven, prepare the glaze by mixing the powdered sugar, milk, and maple syrup in a bowl until smooth.
Finish the Cake:
When the cake is done, leave it to cool for 10 minutes, then poke holes in the cake.
Pour the glaze over the top, spreading to cover it completely.
Let the glaze set for about 20 minutes before serving.
