For the Sweetest

Hello Lovely People,

As I said before June is dedicated to breads and bakes. And today is bake' s turn.

It was my Pa-in-law's birthday on 2nd; and like every year I made a cake in celebration. In fact this year I made ✌🏼 - my trusty Marble Cake in Orange and Cocoa flavour, and a new 'hot milk Coffee Walnut Loaf'

Both cakes reflected his sunny personality and sweet nature. 

No guesses I loved the Coffee Walnut more; anything with coffee is a peachy, but the texture and crumb consistency of this hot milk technique cake was wow. It reminded me so much of the 'Hungarian Coffee Cake' from one of my fav bakery in Mumbai, I was sure I had found a copycat replacement😉

I have experimented with hot water techique for my chocolate cake before so, adapting a hot-milk technique to a coffee-walnut came easy to me. 

Try the recipe, it will become your to go cake loaf for weekends. 

RECIPE

Time Taken: 90 to 100 mins

Yield : medium Loaf cake (5x7 inches) 

Method:

1) Toast about handful walnuts and cool. Grease the loaf tin and flour it.

2) Mix 60 gms all purpose flour, 1/4 tsp salt and 3/4 tsp baking powder

3) Whisk one large egg till frothy; add 90 gms of fine sugar or caster sugar and half tsp of vanilla essence, whisk till sugar dissolves.

4) Heat 60 ml full cream milk, with 2.5 tbsp (35gms) of cold butter (unsalted). Once butter is melted and milk warmed, add half tbsp of instant coffee. Keep on very low flame to simmer.

5) Till then add the flour to the egg mixture, whisk well.

6) Pour the hot milk carefully to the batter and whisk immediately to incorporate it to a smooth flowing batter.

7) Crush the walnuts a bit and toss in some flour. Add to the batter. 

8) Pour batter in the greased loaf tin. Tap to remove any air bubbles.

9) Bake in 180 deg C, for 20 to 30 mins; alternatively check if a cake pick inserted will come clean. This recipe fluffs superbly and cracks on the top, to give a signature loaf-cake look.

10) Once removed from oven, cool on wire rack for 20 mins. De-mould, cool further on the wire rack. Slice and serve, as you like.

The walnuts sunk to the bottom of the cake, next time will half of them half way through the bakinh process so the semi dense state will trap them mid-way. 

Despite that hiccup; the spongy, fluffy texture yet buttery rich flavour of this cake was wow. Try it you will repeat this recipe often😁.

Cheers!!!