coffee cake
A moist, eggless coffee cake with Cardamom Spice Drop in both the batter and the icing — bold coffee flavour with a floral cardamom finish, topped with roasted cashews.
- Eggless recipe
- Cardamom in batter + icing
- Heat stable at 170°
- Made with Natural Ingredients
Ingredients
Cardamom Spice Drop — 6 drops in batter · 2 drops in icing
Used twice — in the batter and in the icing. Heat stable at 170°C, so the floral cardamom flavour holds through baking and shines again in the glaze.
1½ cup
Maida (all-purpose flour)
1 Cup
Sugar
1 Cup
Milk
3 Tsp
Instant Coffee Powder
5 Tbsp
Refined Oil
1 Tsp
Sodium Bicarbonate (baking soda)
1 Tsp
White Vinegar
1½ Cups
Icing Sugar
3 Tbsp
Hot water (approximately)
2 Tbsp
Roasted & Chopped Cashew Nuts
Directions
-
1
Prepare the Cake Tin
Preheat the oven to 170°C–180°C. Grease a cake mould with butter or oil and line it with parchment paper.
Pro Tip: Always prepare the mould before making the batter so the cake can go into the oven immediately after mixing. -
2
Mix the Dry Ingredients
Sift together flour, baking powder, baking soda, and salt in a bowl. Keep it aside. This helps remove lumps and makes the cake sponge lighter.
-
3
Cream Butter and Sugar
In a mixing bowl, add softened butter and sugar. Beat for 4–5 minutes until the mixture becomes light, pale, and fluffy.
-
4
Add Curd and Flavour
Add curd to the butter mixture and mix until smooth. Add the required flavour or Spice Drop and mix gently until well combined.
-
5
Combine Wet and Dry Mixture
Add the sifted dry ingredients gradually into the wet mixture. Fold gently using a spatula. Add milk little by little if required to adjust the batter consistency.
