Saturday, 16 February 2008

Coffee Yoghurt Cashew Nuts Cake

I was very glad that I finally got myself to bake this Coffee Yoghurt Cashew Nuts Cake yesterday. I have been staying away from this interesting recipe as it requires 200g of butter in total, 50g for the crumbles and 150g for the cake batter! To me, to use up almost a whole block of butter for a 20cm (8") cake is way too much. I decided to give it a go only after I convinced myself that I shall not eat more than 2 slices of the cake, and the rest will be shared with my other family members ;)

The original recipe uses walnuts for the crumbles, but out of convenience, I substituted it with roasted cashew nuts...which happened to be among one of the many Chinese New Year goodies I have on my kitchen counter.

The crumbles were made with a mixture of ingredients such as crushed digestive biscuits, chopped cashew nuts, instant coffee powder, brown sugar and butter. Don't you find that the combination of these ingredients sounds very promising...I was quite certain that it would taste really crunchy, nutty and very flavourful. It was not an easy task to break the cashew nuts into pieces by hand and I didn't like the idea of chopping, so I engaged my younger boy to help me 'hammered' the nuts using a small rolling pin!


It was quite simple and straight forward to prepare the cake batter. Although I would advise that an electric mixer be used instead of a manual whisk as illustrated in the cookbook which the recipe was taken...it took me quite a fair bit of arm power to mix the batter. Besides the usual butter, sugar, eggs and flour, yoghurt is also included in this recipe. The cake batter was then sandwiched between 3 layers of crumbles. The consistency of the batter was rather thick and firm as compared to the usual thin, runny batter that I have since accustomed. I believe the batter has to be thick so as to hold the layers of crumbles.

Even though it was not specifically stated in the cookbook, I thought it would be good to use a springform pan or one of those removable bottom pans to bake this cake, as the crumbles would fall off if the cake were to be inverted?? However, to date, I have yet to acquire any of these pans, so I made myself an improvised one. I first covered a normal cake pan with a large sheet of foil, then lined it as usual with a layer of parchment paper, both for the sides and the bottom. (It was also not written anywhere in the cookbook that the cake pan has to be greased or lined?!) When the cake was done, I simply lifted up the foil to release the cake from the pan...remove the foil before sliding it onto the cooling rack. The parchment paper was then removed when the cake cooled off slightly...I noticed that the cake firmed up a little after it had cooled off completely.


The extra time and effort to get this cake done really paid off. The cake tasted very delicious! The crumbles was indeed very flavourful. It went very well with the soft and moist cake layer. I was pleasantly surprised by the smooth and fine texture of the cake crumbs. Judging on the consistency of the cake batter, I was expecting something more 'muffin-like' - fluffy and airy. On the contrary, it tasted almost like a cheesecake, rather velvety and almost melt away in your mouth! My husband treated himself to one slice once he caught sight of the cake...and I was really pleased when he nodded with much approval. I shared the cake with my other family members and it was also very well received. I am certain this cake will be a crowd pleaser, great as dessert for any dinner parties. This recipe is certainly a keeper!

Ingredients:

for the crumbles:
100g digestive biscuits (crushed)
50g walnuts, lightly roasted and chopped coarsely (I used cashew nuts)
50g light brown sugar
5g instant coffee powder
2.5g cinnamom powder (I omitted this)
50g butter, cold

for the cake layer:
150g butter, soften at room temperature
100g caster sugar
2 eggs, lightly beaten (about 100g)
half teaspoon vanilla extract
a pinch of salt
200g cake flour
1 teaspoon baking powder
150g plain yoghurt

Method:

  1. Mix crushed digestive biscuits, light brown sugar, chopped walnuts (or cashew nuts), cinnamon powder, instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until the mixture becomes crumbly. Set aside.
  2. Sift cake flour and baking powder, set aside.
  3. With a manual whisk (or an electric mixer), beat butter with sugar until the batter becomes pale, creamy and fluffy.
  4. Mix in vanilla extract, salt and mix well.
  5. Add in the eggs gradually, mix well each time the eggs is added.
  6. With a spatula, stir in the cake flour/baking powder mixture. Stir until the flour mixture is fully incorporated into the batter. The batter at this stage will be quite thick and firm.
  7. Add in yoghurt in a few separate additions, stir well each time the yoghurt is added. The batter will become smooth and 'spreadable'.
  8. Line the bottom of a 20cm (8") springform pan or a loose bottom pan with 1/3 of the crumbles. Spread evenly and press firmly with the back of a spoon.
  9. Add in half of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add in the remaining cake batter, spread evenly. Sprinkle with the rest of the remaining crumbles.
  10. Bake in a pre-heated oven at 170deg for 35-40 mins, or until a skewer inserted into the centre comes out clean.
  11. Remove cake from oven, let cool slightly and unmold. Allow to cool completely before slicing/serving.
  12. The cake can be left in room temperature or left to chill in the fridge. If allowed to chill, let the cake returns to room temperature before serving.

    Recipe source: adapted from 曾美子的黃金比例蛋糕

46 comments:

  1. This will definitely be on my to-try-list since I'm a lover of nuts!=D

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  2. lovely!

    Except I don't think I could ever bake such a buttery fattening cake. Looking at it would temp me to finish it :S

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  3. This looks amazing. You know, my dream is to own a baking business and work from home - so that I can be a stay home mum too. I can't imagine not being with my kids when they're growing up. :) You're so blessed.

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  4. Mm, this looks lovely! I prefer cashews to walnuts too, so I might give it a try ^__^

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  5. Wow! Wow! This cake looks very very yummy! :) Shall try it out soon! BTW, miss your blog post!:) Hope still not too late to say: Happy New Year and Gong Xi Fa Cai!

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  6. My first time here and wow what an amazing blog!

    Your cake really does look very delicious as I sit here drooling :D

    Rosie x

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  7. I'll make this cake, butter cant scare me! But since there is only 3 in my family, I'll wait till we have company. I cant wait, I think I'll go invite someone over!

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  8. That cake is gorgeous! Looks delicious!

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  9. Hi Bernice, do let me know when you have tried it :)

    Gazella, I agree, you need a crowd to share the fat ;)

    Hi Curiousfoodie, thanks for visiting! I drop by your blog, oh mind you are very good at baking! I am sure you will realised your dream someday! Do give this cake a try, I am sure you will not regret it :D

    Hi Indigo, cashewnuts do taste better when eating on it's own, but walnuts taste great in cakes too!

    Hi Myhomekitchen, I have been rather inactive too :( Happy Lunar New Year too you, it's not too late, the CNY not really over yet until this Thursday ;p

    Hi Rosie, welcome to my blog! Thanks so much for your kind words, I am looking to see you around more often :)

    Hi Brilynn, thanks!! You never know how much it means to me to receive comments from a great baker/cook like you :):)

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  10. although i'm allergy to coffee (i get headaches even smelling in).. but this cake looks very tempting... will definitely try this!

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  11. The cake looks absolutely delicious! The streusel would be my favorite :)

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  12. That cake looks so good!

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  13. This looks and sounds delicious, I bet the yogurt keeps it really moist.

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  14. Another great bake...what kind of instant coffee do you use? I only have 3 in 1 coffee mix at home. Do you know nescafe instant coffee? what do you suggest?

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  15. WOW !!! that cake looks so picture perfect. Love the perfect layers and how the cake looks so soft and yummy. Surely a bookmark. i am going to make this sometime soon.I tried using yogurt in a cake once and didn't turn out so good. but this really looks fantastic. Well done !

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  16. Megan, yes, it's a great idea to share the cake with friends!

    My Baking & Cooking Passion, I was initially thinking whether I should use cocoa powder instead of instant coffee as my kids don't take coffee. I think you may want to replace it with cocoa powder as I see no harm with it.

    dear Anne, thanks!

    Kevin, this cake is one the few that I will strongly recommend anyone to try it :)

    Julie, yes, it's amazing how yogurt can do wonders in baking!

    Hi Cocoa, I use the brand "International Roast" which I have on hand. I won't recommend the use of 3in1 as it has got sugar and milk added. Nescafe instant coffee should be fine. Although I think if you can get good quality instant coffee, it will really enhance the fragrance.

    Hi Kate/Kajal, thanks for your lovely comments :)

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  17. The cake looks stunning :) I don't eat coffee cakes, but this one looks really tempting!

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  18. Omg HHB! I got the same book! LOL
    How come I didn't know see this recipe inside 0.O

    Anyway, I'm drooling while reading your entries! I gonna try it one day too!

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  19. This cake looks like from the shelf of Coffee Bean or Starbucks. A pity I cant taste the great bakes you make, so just hv to make do with drooling over the pretty pictures.

    200g butter for this cake? I think i usually use alot of butter for a simple cake too ... *sigh* how i wish there are more people to share the fat with me.

    Happy New Year to you and family.

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  20. Hi HHB,

    This cake's so tempting...with my favourites..NUTS!

    Btw, I've been reading ALL your posts on breads and loaf. Your bread all looks so nice and information so detailed! I'm planning to get a bread machine. Any tips to share? I think I gonna try all your recipes if I'm trying out my new machine!

    Can I email you if I have any enquries on using bread machine? :)

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  21. Hi ovenhaven, thanks!!

    Mrs Kwok, oh really you have the same book?! I borrowed it from the library several months ago! I have tried the mushroom pie, and will also like to try the mango cheesecake found from the same book.

    dear Sherly, you are too kind...my cake cannot compare to the professional bakeries...it's way too below 'industry standard'!!!

    Hi Aimei, you may either contact me via my flickr mail, or you can drop me your email address (I won't post it) and I will get back to you.

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  22. Hi HHB,

    I'm still on time to wish you a Happy CNY. I followed your recipe and bake this cake on Monday, it was very well received by my family members. Just now as I was flipping through my cook book and came across a cake that was so familiar looking, I suddenly realized it's this cake.

    You are so good, you translated this recipe otherwise I don't think I will ever baked this cake. My computer doesn't read Chinese so I don't know your recipe it's from zeng mei zi. I would love to bake more of her cake but have difficulties with Chinese.

    Somehow your photos look much more attractive than the book's.

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  23. HHB, frankly, not that I kind leh, those are my real feelings. :-)

    Guess what, so coincidental, my mother also borrowed this book. She just took over for me to see. Quite detail steps but a pity all ingredients in chinese.

    My dh bday in March and I hope to make him a mango mousse cake. Maybe I shd change it to a mango cheesecake since I already hv the recipe. hehe

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  24. Hi ek, thanks!!
    I am glad to hear that you like this cake too! Did you use walnuts? Oh, you can try setting your internet exploring in order to read Chinese text. (Go to View--Encoding--select Unicode(UTF-8) it works for me). Do let me know if u have any recipe in mind from her book...I'll see whether I can help u translate.

    Sherlyn, you are very sweet :)
    Do you have problem with the ingredients in Chinese? sometimes it's the term they use. Just let me know which term u are not sure, I can translate it for u. I am quite an 'expert' with those ingredients in Chinese ;) I'll love to try the mango cheesecake...but first, I'll need to get good mangoes...and a nice cake pan!

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  25. hmm.. okie.. will try it out with cocoa powder instead.. hehehe

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  26. Hi, I just new in blogger do you mind if I link you to mine? thanks!

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  27. Hi Lisa, I just hopped over to your blog, and I must say u have made the lovest cinnamon rolls I have ever seen! I'm certainly proud to have u linked me up!

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  28. dear hhb, sorry to reply you so late. Ya i do hv problem in chinese ingredient cos NTUC sometimes only states ingredient in english name. Furthermore, some chinese recipe is HK style, some TW, so the chinese ingredient use also varies.

    I did hv difficulty with the 动物性奶油 but i guess it must be non diary cream, since diary is milk base.

    *sigh* what a pity, so busy with little things and don't think hv time to do any mango cake for dh bday.

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  29. Hi Sherlyn, I understand, I am always busy with little things too!
    Do take note that 动物性鲜奶油 is actually Dairy Cream, while 植物性鲜奶油 refers to Non-Dairy Cream, dont mix them up!

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  30. Hey HHB, I've tried this out and it is really good! Thanks for the wonderful recipe. :)

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  31. Hi SSB, I'm glad to hear that you like this cake too!

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  32. Hi! I am a big fan of your blog, and can't wait to try many of the recipes, especially this one. I have just begun learning about Indonesian recipes, have you ever tried any? I mainly cook Italian and Irish food, I live in New York. Anyway keep posting : D !!!

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  33. Hi! am regular reader of ur blog.great job there!i actually tried this cake once n it had a bit sour taste-of the yogurt..i used homemade yogurt..and the cake was dense..dontknow wat went wrong..cud u gelp?.Thanx,avi.

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  34. Hi Anonymous, I'm sorry, I'm not sure what went wrong...it could be the type of yoghurt you used...I use store-bought ones. The other likely cause could be the beating of the butter with the sugar, did you beat until the mixture becomes pale and fluffy?

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  35. Wow! This Coffee Yoghurt Cashew Nuts Cake looks so beautiful with the colors, I'm sure it'll be a big hit with the kids!Although I'm to a big fan of Coffee Yoghurt Cashew Nuts Cake, this sure looks yummy!thank you for shearing your recipe.

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  36. loved looking at all yr pics and recipes. For the cashew coffee cake could you pls explain in greater detail about the foil at bottom of pan? Does the foil cover bottom round and sides of pan.. yr cake looks very neat on the sides. Wondering how u did it.Fantastic idea because you need something like that to take this cake out of tin.

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  37. Hi, I use a piece of foil that is large enough to cover both the bottom and up to the sides of the pan, with ends of the foil (about 1 ~ 2 inches) extending over sides of pan(to use as 'handles'). Then I line the pan (covered with foil with parchment paper (both bottom and sides). When the cake is done, just lift it up with the foil 'handles'. Hope you understand my description.

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  38. Hi,
    Thanks for sharing this recipe. Although I did a slight modification to it, it didn't change the texture and taste much, the cake the turned out so yummy!!
    http://my-sweet-hut.blogspot.com/2010/04/sour-cream-streusel-coffee-cake.html

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  39. Hello! I am French and I have tested this cake using reverso to translate some words! so I think I did everything good because the cake was absolutly delicious! I ate it just with my husband! Imagine 100g of butter each! I was not proud but proud of this cake! It will be my favorit yogourt cake!

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  40. Hi HHB, thanks for sharing this wonderful recipe. I am not a fan of yogurt but this cake tastes so good with the yogurt. I have tried many recipes from your blog and they turned out well. Amy @ KL

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  41. Hi Amy, glad to hear that you like this cake :)
    I am also happy to know that you have success with the other recipes :D

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  42. Hi HHB, I tried this recipe again but this time with walnuts and I
    added in orange zest from one orange and two tablespoonful of orange juice. Cake texture turned out moist and soft and so refreshing with the orange flavour. This recipe is certainly for keeps. Amy

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  43. Hi Amy, your orange version sounds so refreshing, thanks for sharing your experience :)

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  44. hi happy homebaker.. i tried this recipe with walnuts 3 weeks ago but it didn't come out quite right in terms of texture of the cake. had a go at it again yesterday and it turned out really well.. the crumbles make the cake smells so good and my friend couldn't wait to eat the cake while it was still baking in the oven. brought the cake to a gathering last night and it received lots of positive comments. like you said definitely a crowd pleaser :) thanks for the recipe.. am gonna write it down in my book now!

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  45. hi joyful, great to hear that your cake turned out really well :)

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  46. IMPRESSIVE! Thank you for sharing your comments and experience - not only the recipe! Good Luck with your cooking!

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