A hot cup of English breakfast tea and a warm moist tea time cake , is my idea of a perfect Sunday evening. This cake is a perfect blend of the warm flavour of strong coffee and the goodness of walnuts and the perfect recipe for those , like me , who are not ones for creamy cakes. This is an oil based recipe and hence light to eat . I have used the stand mixer to make this but the hand blender gives the same results as well.
150 GMs all purpose flour
125 GMs sugar
3 large eggs
90 GMs oil
3 tsp strong instant coffee powder
1/4 cup water
1/2 tsp soda- bi carb
1 tsp baking powder
1 tsp vanilla extract
1/4 cup walnuts, finely chopped
Preheat the oven to 180 *C . Heat the water and dissolve the coffee powder in it and keep it aside to cool. Sieve the flour , baking powder and baking soda together. In another large bowl beat the eggs and sugar together, till they are frothy. There’s no need to powder the sugar for this recipe. Then add oil gradually and continue beating the eggs and sugar mixture. Now add half of the coffee decoction and half of the flour mixture to the egg mixture and beat well . Add the left over coffee and flour mixture and beat till smooth. Add the vanilla extract and half of the walnuts and mix. Pour the batter into a greased bread loaf tin and sprinkle the remaining walnuts , evenly , on top. Bake for 40 mins in the preheated oven or till a knife comes out clean. Allow the cake to cool completely before cutting.