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Home > Coffee and Hazelnut Layer Cake

Coffee and Hazelnut Layer Cake

Coffee and Hazelnut Cake Recipe
Fairy Margarine recipes
Recipe By: 
Fairy
www.fairybaking.com.au [1]
Prep Time: 
30 minutes
Cook Time: 
40 minutes
Serves: 
8
A modern twist on the Classic Coffee cake, this Coffee and Hazelnut Layer Cake recipe was originally featured in the Fairy Baking cookbook of early Australian classic baking recipes.

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

  1. 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
  2. Dissolve coffee in boiling water in a small heatproof jug. Cool. Stir in milk
  3. 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
  4. 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
  5. 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

  1. Dissolve coffee in boiling water in a small heatproof bowl. Cool
  2. 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
  3. Spread one cake with ½ cup of the coffee cream. Sprinkle with ⅓ cup of the hazelnuts. Sandwich with remaining cake
  4. 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

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

Links
[1] https://www.fairybaking.com.au