Foodie & Her Feast

A journal of my tried & tested recipes approved by 8 different tummies!

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My first cake recipe on this blog and it has to be my creation. So presenting to you My Cashew Coffee Cake! I got the idea of making this cake while browsing through the recipes passed on to me by my Aunt. I was looking for something easy and light. The original recipe asked for pecans and since that is not available where I live, I substituted it with Cashew-nuts and tinkered with the recipe further to end up with this lovely coffee cake. From the outside this cake looks like any normal homemade cake, but take a bite and the melted chocolate chips along with crunchy nuts in the light spongy cake with a hint of mocha will take you to a different world altogether.

  • 85 grams self raising flour
  • 60 grams butter
  • 85 grams caster sugar (you can also use brown sugar)
  • 1 egg
  • 2 tsp instant coffee
  • 2 tbsp hot water
  • 50 grams cashew nuts (finely chopped)
  • 1 handful of chocolate chips
  • Salt to taste
  • 20 cm round cake pan
Cooking time: 45 mins Serving: 6 people


  • Preheat the oven at 350°F/180°C, 15 minutes prior to baking. Grease and line the base of the baking pan with butter paper.
  • Sift together the flour and salt 3 times. Keep aside.
  • Add the instant coffee to hot water and leave to cool.
  • Cream together sugar and butter until light and fluffy. The more you beat, the lighter and softer your cake will be.
  • Add the egg to the Coffee mixture and beat lightly.
  • Now add half the Coffee-egg mixture to the creamed sugar.
  • Fold in the half the flour.
  • Add rest of the coffee mix and fold in rest of the flour. Take care not to over mix as that will cause your cake to lose air and harden.
  • Pour the cake batter into the pan and bake for 20-25 minutes at around 170°C. A tester inserted into the cake will come out clean once baked.
  • Invert on a wire rack and leave to cool.

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