Tuesday, April 7, 2009

Toffee Nut Cake


This recipe uses emulsifier, SP (Ovalet is interchangeable). If you cannot find these in your location, butter cake should be fine too. I don't recommend low-fat content sponge, like genoise because it tends to dry out before topping is browned.

Most people love chewy/crispy nut topping, and so do I. The cake is coffee-intense. And yes, I am a coffee drinker. I prefer to use instant coffee powder rather than espresso shots as I think it gives outstanding aroma. My favorite brand is the green-label (decaf) Taster's Choice. The best I've discovered so far.

Here is cake recipe.

100 g of all-purpose flour
2 tsp of baking powder
1 tbsp of cocoa powder
4 eggs
1 tsp of S.P.
120 g melted butter
½ tsp of salt
1 1/2 tbps of instant coffee powder, with 1 tbsp of warm water

Preheat oven to 200 C. Grease and line 9-inch round pan or 9x7 inch square pan with wax paper. I use 9x9 square pan and folded up wax paper to get 9x7 mock-up tray.

Sift flour, baking powder and cocoa powder.

Beat eggs, sp, sugar and salt at high speed until fluffy about 5 minute. Reduce speed to medium and beat until pale and creamy. Gradually pour in flour in 3 portions, alternate by coffee solution, whisk well.

Tada , done with the sponge. Bake for 20-25 minute.

Note: Good thing about using SP is that it allows the batter to sit outside oven longer than genoise or chiffon cake. SP also helps cake to rise evenly and yields more delicate texture.

Topping:

100 g butter
100 g sugar
2 1/2 tbsp of all-purpose flour
45 g unsweetened evaporated milk (or whole milk)
125 g of cashew nuts
1/4 tsp of butter extract (optional)

(Next time, I will double up topping. )

Preheat oven to 220 C.

Put everything except nut and butter extract in double boiler until sugar dissolves. Off the heat, mix in butter extract, stir well. Mix in nuts. The mixture will be thick and pale in color. It will brown out in the oven.

Scoop mixture gently on to baked sponge cake. Return to the top rack of oven and baked for 12-15 minute. The recipe recommends putting heaps of soaked newspaper under the pan to prevent burnt bottom. I didn’t do that though. You will need to keep an eye on it as it tends to burn quickly. Ensure not to bake topping longer than 18 minutes as sponge tends to dry out after during second bake.

Let cool completely in the tray.


To cut - Flip the cake so that toffee nut topping faces down against chopping board. Use serrated knife slice through sponge, (leave out nut topping). Then use normal 8-inch knife cut through the toffee nut , just press it against chopping board.