This is simple to bake. Asked my dad and sister-in-law to try as they are coffee-drinkers. Both commented that the coffee taste wasn’t strong enough. Hmmm… I may need to add more espresso (it was decaffeinated cos I don’t drink coffee) in future. Overall, I thought this cake is nice and not too heavy like Pandan Chiffon Cake (Using original recipe containing 9 eggs and 300ml coconut milk!).

Ingredients

(A)

¼ cup brown sugar
3 tbsp finely chopped walnuts
1 tsp ground cinnamon
1 tbsp instant Espresso

(B)

70gm or 5 tbsp butter
¼ cup granulated sugar
2 large eggs

(C)

²/3 cup plain fat-free yogurt
2 tsp vanilla extract
½ tsp baking soda
¼ tsp salt

(D) – Sieved

1¹/3 cup flour (leveled)
2 tsp instant Espresso

Method

1. Melt butter on high, 1 minute in a microwave

2. Preheat oven at 170°C

3. Coat a 8-inch round / square pan with some flour

4. Combine (A) and put aside

5. Whisk (B) for 4 min or so

6. Add (C) in the batter and whisk again for 2min

7. Blend (D) in the batter till a consistent batter is achieved

8. Spread half of the batter in  the baking pan and sprinkle half of (A) mixture over

9. Spread the remaining batter over and sprinkle remaining (A) mixture over

10. Bake for 28min at 170°C. Cool on rack for about 10min before serving.

As I’m using a Panasonic microwave to bake, your results may differ from mine…

Have fun baking!