Ingredients

COFFEE AND HAZELNUT CAKE

COFFEE CREAM

Method

COFFEE AND HAZELNUT CAKE

  • 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

  • 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.

Community Experience

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Jan

Wow - This was a good recipe I'm gald I made it. Just right to celebrate my friends birthday.

+ 18 star only ratings in addition to the reviews above
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