Coffee walnut cake (with jaggery and eggs)

Hello all. No wonder that many you prefer cakes with eggs. The texture of cakes with eggs is amazingly beautiful and it rises way too much more than an eggless cake. Though, I would still prefer to bake and enjoy an eggless cake any time, but trust me this cake is super awesome 🙂 Another thing that I have noticed is that, the eggy flavour develops with time. A warm egg based cake doesn’t taste that eggy. As it cools, the eggy taste too increases. It helps to whisk the eggs with a pinch of salt and a good quality extract while whisking.

Coffee and walnut goes very well with each other. You should surely try this cake once, believe me, it is absolutely delicious. Use good quality ingredients and ensure that all ingredient are at room temperature. Do not forget to share your feedback and suggestions. Happy baking. You can also search for an eggless coffee walnut cake on the blog.

Ingredients:

• All purpose flour 150 gm
• Salt a pinch
• Jaggery 125 gm
• Vanilla extract 1 tsp
• Coffee powder 1 tbsp (heaped)
• Walnuts 75 gm
• Butter 56 gm (1/4 cup)
• Oil 3 tbsp (45 ml)
• Baking powder 1 tsp
• Baking soda 1/4 tsp
• Eggs 2 (large)
• Milk 1-2 tbsp

Method:

• Preheat your oven at around 150-160 degree Celsius for ten minutes. I use both the rods on with the fan settings in my Borosil Prima 60 litres.
• Line the base of a six inch round cake tin with parchment paper and grease it with butter. Dust it with flour and tap out the excess flour.
• Cream the butter (at room temperature) and jaggery till it’s fluffy. Add the eggs one at a time and whisk till it’s frothy.
• Furthermore, add the oil, extracts and coffee powder and continue to whisk.
• Sieve the flour, salt and the leavening agents for two to three times.
• Slowly fold in the dry ingredients into the butter mixture in two to three batches.
• Add one or two tablespoons of milk if the mixture looks too dry. Do not over mix.
• Chop the walnuts and add it to the batter saving some to be sprinkled on the top.
• Smoothen the top with a spatula and garnish the top with the remaining walnut pieces.
• Bake the cake for 40-45 minutes or till a toothpick inserted into the centre comes out clean.
• Remove the tin from the oven and place it on a cooling rack and cool for around 10 minutes.
• Slowly un mould the cake and cool it completely.
• Slice and serve with love 🙂

Notes:

• If you want an eggless version of this cake, please click on this link. You can replace the sugar with an equal quantity of powdered jaggery.
• This cake can be frosted with coffee flavoured butter cream or coffee infused whipping cream. You can soak the layers with coffee decoction for an intense coffee flavour.
• Please use good quality coffee powder for better taste.
• Please check the cake after 35-40 minutes as each oven behaves differently.
• Use all ingredients at room temperature. You can use any flavourless oil.