Coffee and Hazelnut Layer Cake

Method

1. Grease two 20cm square cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
2. Dissolve coffee in ¼ cup 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. Add milk mixture and sifted flour
4. in two batches, folding until combined. Fold in hazelnut meal. Divide mixture evenly among prepared cake pans. Smooth over tops.
5. Cook in a moderately slow oven (160C) for about 45 to 50 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.
6. To make coffee cream, dissolve coffee in 1 tablespoon boiling water in a small heatproof bowl. Cool.
7. Beat Fairy Margarine in same, 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.
8. To assemble, trim tops of cakes. Spread one cake with ½ cup of the coffee cream. Sprinkle with 1/3 cup of the hazelnuts. Sandwich with remaining cake.
9. Transfer remaining coffee cream to a piping bag fitted with a 1.5cm plain nozzle. Pipe over top of cake. Sprinkle with remaining hazelnuts.

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