Coffee and Hazelnut Layer Cake

Recipe By:

Fairy

www.fairybaking.com.au [1]

Prep Time:

30 minutes

Cook Time:

40 minutes

Serves:

A modern take on a timeless favourite, this Coffee & Hazelnut Layer Cake brings together rich coffee flavour and crunchy hazelnuts in a beautifully layered bake. Inspired by a recipe featured in the original Fairy Baking cookbook, this classic Australian cake has been refreshed for today's home cook

COFFEE AND HAZELNUT CAKE

Ingredients

1 ½ tbsp instant coffee granules
60ml (¼ cup) boiling water
185ml (¾ cup) milk
250g (1 block) Fairy margarine, chopped, at room temperature
330g (1 ½ cups) brown sugar, firmly packed
4 eggs, at room temperature
350g (2 ⅓ cups) self-raising flour
100g (1 cup) hazelnut meal
70g (½ cup) roasted hazelnuts, coarsely chopped

Method

Preheat oven 180°C/160°C (fan-forced) and grease two 20cm square cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges
Dissolve coffee in boiling water in a small heatproof jug. Cool. Stir in milk
Beat Fairy margarine and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
Add sifted flour and coffee milk mixture in two batches, folding until combined. Fold in hazelnut meal. Divide mixture evenly among prepared cake pans. Smooth over tops
Cook 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pans for 10 minutes. Transfer to a wire rack to cool

COFFEE CREAM

Ingredients

1 tbsp instant coffee granules
2 tbsp boiling water
375g (1 ½ blocks) Fairy margarine, chopped
470g (3 ½ cups) icing sugar mixture
2 tbsp milk

Method

Dissolve coffee in boiling water in a small heatproof bowl. Cool
Beat Fairy margarine in a clean bowl of electric mixer until pale and creamy. Add sifted sugar, ½ cup at a time, beating until combined. Beat in cooled coffee mixture and milk
Spread one cake with ½ cup of the coffee cream. Sprinkle with ⅓ cup of the hazelnuts. Sandwich with remaining cake
Transfer remaining coffee cream to a piping bag fitted with a 1.5cm plain nozzle. Pipe over top of cake. Sprinkle with remaining hazelnuts

Tips & Hints

Piping nozzles and bags are available from some major supermarkets and cake decorating stores.