Bakery Style Almond Cashew Tea Time Cake

Nutrition values are AI-estimated based on ingredients.

• Cooking oil
• Butter paper
• 3 room-temperature eggs
• 120 grams caster sugar
• 100 ml refined sunflower oil
• 1 teaspoon vanilla essence
• 1 ½ cups (approximately 180 grams) all-purpose flour (maida)
• 2 small teaspoons baking powder
• ½ cup (125 ml) warm milk
• Finely chopped almonds
• Finely chopped cashews

1. 1Brush a 10x5 inch rectangular baking tin thoroughly with cooking oil, covering all sides and the base.
2. 2Cut and fit butter paper (or parchment paper) into the tin, covering the base and extending up the sides, then brush the butter paper with oil.
3. 3Crack three room-temperature eggs into a large metal mixing bowl and add 120 grams of caster sugar.
4. 4Using an electric hand mixer, beat the egg and sugar mixture on high speed until light, fluffy, and significantly increased in volume.
5. 5Slowly pour 100 ml of refined sunflower oil into the mixture while continuing to beat on low speed, then add 1 teaspoon of vanilla essence and incorporate gently.
6. 6Place a sieve over another bowl, add 1 ½ cups (approximately 180 grams) of all-purpose flour (maida) and two small teaspoons of baking powder, then thoroughly sift into the bowl.
7. 7Briefly beat the wet mixture again on low speed, then add the sifted dry ingredients to the wet mixture in two batches.
8. 8Using an electric mixer on the lowest speed, gently combine the dry and wet ingredients, then scrape down the sides of the bowl with a spatula and fold any unincorporated dry ingredients.
9. 9Add ½ cup (125 ml) of warm milk to the batter and mix gently until fully incorporated.
10. 10Pour the prepared cake batter into the greased and lined baking tin.
11. 11Generously sprinkle finely chopped almonds and cashews over the top of the batter and gently tap the tin a few times to release air bubbles.
12. 12Preheat the oven (OTG) to 180°C for 10 minutes with both top and bottom heating rods on.
13. 13Reduce the oven temperature to 170°C, then bake the cake for 40-45 minutes, checking for doneness with a toothpick.
14. 14Immediately cover the baked cake with a kitchen towel while it cools completely on a wire rack.
15. 15Once completely cooled, invert the cake, remove it from the tin, peel off the butter paper, and slice into thick, uniform pieces.

These instructions are our analysis of the original video. Watch on YouTube →