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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 20 |
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So moist , hard to hold , crumbles easily , baked but tastes like steamed ... it's dat moist . I prefer almonds over walnut , they seems to retain the moisture well . Ingredients:
200 ml lo fat evaporated milk |
3 tbsp fresh lemon juice |
3 tbsp nescafe blend 37 mixed in sme hot water |
250 g flour |
250 caster sugar |
1tsp bi carbonate of soda |
1 tsp baking pwd |
1 tsp salt |
1/2 cup olive oil |
1 tsp vanilla |
2 l eggs |
handful of chopped almonds |
syrup |
2 tbsp olive margarine |
2 tbsp coffe pwd mixed in hot water |
2 tbsp icing sugar |
1 tsp vanilla essence |
1 tbsp lo fat evaporated milk |
Directions:
1. Preheat oven to 180 degrees
2. mix the milk and the lemon to curdle
3. sift the flour , salt , soda , baking pwd
4. beat the eggs . add the oil .
5. add the flour in 3 stages and curdled milk in 2 stages alternatively .
6. Fold in 3/4 of the chopped nuts .
7. grease the cake pan and line it
8. sprinkle the remaining 1/4 of the nuts
9. pour the batter
10. Bake for 50 mins .
11. cool it .
12. beat the margarine , instant coffee , caster sugar and the vanilla essence and the milk
13. Pour the syrup on top which will be obsorbed by the cake .
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