It’s time to go Nuts!


Back to the drawing board today after a wonderful rainy weekend in Dubai … unfortunately winter is well and truly over now and the temperature is all set to go high again! Depressing thought isn’t it? (you have to spend June – August in Dubai to understand why we love the winter so much here) .. oh well, it’s time to indulge in some cake now! And this week I’ve done another perfect tea time cake that will go really well with your cup of tea … Nutty Layer Cake! If you tried and liked the Almond Cake I had done in previous weeks then you will definitely love this one too! It is a wonderful light and moist sponge cake with a middle layer and topping of mixed nuts and chocolate chips. I’ve used semi-sweet dark chocolate chips for this recipe as it gives the perfect bitter taste to balance the sweetness of the sponge and even tastes like coffee cake at times! So time to go nuts now and try out this Nutty Layer Cake 🙂


Ingredients for the cake:
All Purpose Flour: 215 grams or 1 and 2/3 cups
Caster Sugar: 200 grams or 1 cup
Unsalted Butter (at room temperature): 113 grams or 1/2 cup
Eggs (at room temperature): 2
Vanilla Essence: 1 tsp
Baking Powder: 1 tsp
Baking Soda: 1/2 tsp
Yogurt or Fresh Cream: 3/4 cups

Ingredients for the crumb topping:
Mixed nuts of your choice: 1 cup (I used a combination of walnuts and almonds)
Semi-Sweet Chocolate Chips: 1/3 cup
Light Brown Sugar: 155 grams or 1/4 cup
Cinnamon Powder: 3/4 tsp
All Purpose Flour: 1 tbsp

Pre-heat your oven to 180 degrees Celsius and have your 9 inch cake tin ready lined with parchment paper.
In a bowl, combine all the ingredients for the crumb topping and mix together with the help of a spoon. Set aside.
In a separate bowl, beat together the unsalted butter and sugar until it forms a creamy mixture.
Add the vanilla essence followed by the eggs (one by one) and beat again until well-combined.
In a dry bowl, sift together the all purpose flour, baking soda, and baking powder. Mix well with the help of a spoon until well-combined.
Add the flour mixture to the batter a little at a time and alternate with either yogurt or fresh cream. (This would help make your cake light).
Fold the mixture with the help of a spatula until all the ingredients are well-combined.
Place half of the batter in your baking tray, and spread well with the help of a palette knife. Now add half of the crumb toppings on top of the batter.
Place the remaining batter over the crumbs topping. Spread carefully making sure the crumbs do not mix with the batter.
Add the remaining crumbs topping on top of your cake.
Bake the cake in your pre-heated oven at 180 degrees Celsius until a skewer inserted in the centre of the cake comes out clean.
Once your cake has baked, run a knife through the sides to ensure the cake does not stick to the tin and remove the outer edge of the cake tin. Allow the cake to cool completely over a wire rack before removing the base of the cake tin.

Congratulations! Your Nutty Layer Cake is now ready to be enjoyed with a cup of tea or coffee!

To view more sweet recipes visit The Bake-a-logues Ready Steady Bake section


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