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Hazelnut latte cake

Ingredients

• 100g unsalted butter, plus extra for greasing
• 100g bag chopped toasted hazelnuts
• 300g light brown soft sugar
• 6 tbsp semi-skimmed milk
• 1 tsp fine instant coffee powder (see tip)
• 6 large eggs, at room temperature
• 2 tbsp cornflour
• 175g plain flour
• 50g light brown soft sugar
• 1 tsp fine instant coffee powder
• 1 tbsp Frangelico (hazelnut) liqueur, or use Kahlua or Tia Maria
• 400g mascarpone
• 300g hazelnut chocolate spread (Nutella has the best texture for this)
• 1 tbsp fine instant coffee powder
• 50g chopped toasted hazelnuts
• 150ml pot double cream
• 4 tsp icing sugar
• 3 tbsp semi-skimmed milk
• 1 tbsp fine instant coffee powder, dissolved in 1 tsp boiling water

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