Coffee and Hazelnut Layer Cake Recipe | myfoodbook

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
• 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