Eggless Coffee-Walnut Tea Cake

Eggless Coffee-Walnut Tea Cake

When I think of coffee-walnut cake, I go back to Pune where I grew up eating Kayani Bakery's cakes. Those soft, buttery melt-in-the-mouth cakes were our sweet treats before heading for sandwich and milk-shake to marz-o rin.
Whenever I visit Pune today, I make sure I pick up shrewsberry biscuits, chocolate-walnut cake and some kharis form Kayani :)
The coffee- walnut cake below is a simple recipe which can me made easily at home, you can substitute the maida with whole-wheat flour to make it a guilt-free evening snack for kids.
Here's the recipe...

Gauri Shirke


  1. 1 1/4 cups flour refined (maida)
  2. 1/2 tin condensed milk
  3. 80 grams unsalted butter
  4. 2 tbsps sugar powdered
  5. 1/2 cup milk (room temperature)
  6. 3/4 tsp baking powder th
  7. 3/4 tsp baking soda th
  8. 1 tsp vanilla essence
  9. 1/4 cup almonds th
  10. 2 tsps coffee powder
  11. 1 tbsp water


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    Heat 1 tbsp of water, add 2 tsp of coffee powder to it and mix well. Let it cool down to room temperature.

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    Take a large bowl, sift the refined flour {maida}, baking soda and baking powder together and set aside.

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    In another large bowl, add the condensed milk, powdered sugar, butter and beat well.

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    Then add the milk, diluted coffee, vanilla/coffee essence and beat once again till all the mixture is well incorporated. If you don't have a hand blender you can use a whisk like me :)

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    Then add the dry mixture in batches to the wet ingredients.

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    Once the batter has come together, add the walnuts and give a final mix.

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    Grease a 7 inch round / square tin, pre heat the oven to 150 degrees celcius.

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    Bake for 30-35 minutes or till the skewer comes out clean.

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    Serve with a hot cup of chai or milk.

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