Coffee and Hazelnut Layer Cake
Prep:  30 minutes
Cook:  40 minutes
Serves:  8
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Average: 4.3 (16 votes)
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Australian
189
Recipe by: Fairy
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.
Credit: Whisk Media Group
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Coffee and Hazelnut Layer Cake
Ingredients:
COFFEE AND HAZELNUT CAKE
COFFEE CREAM
Method:
COFFEE AND HAZELNUT CAKE
  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
  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:
  • Piping nozzles and bags are available from some major supermarkets and cake decorating stores.
Make nostalgic recipes with Fairy Cooking Margarine
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Fairy Cooking Margarine
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