Nutty tea/coffee cake recipe: Your ‘shaay’ with ‘chai’

Nutty cake by Sarbari Basu

Abhishikta Basu

Indians have this bent for a good refreshing cup of tea or coffee and if you happen to be a Bengali, then the ‘ta’ is extremely necessary with a hot cup of ‘cha’. However, after going places around the country I have seen that this is a common practice. How can you wish off the ‘shaay’ with your cup of ‘chai’? Thus, I decided to come up with an easy-to-make cake which is best had with the hot beverages.


You are free to use nuts of your choiceAssortment of nuts (almond, walnut, pine nut, kaju)

100 gms butter

2 eggs

250 gms all purpose flour

100 gms sour cream or yoghurt (optional)

200 gms granulated sugar

1 tbsp brown sugar

1 tbsp coffee powdervanilla

Vanilla extract or essence

1 tsp baking powder

Method: Dry roast the nuts and roughly chop them up. You can use nuts of your choice be it pecan, hazelnuts etc. Next, add 1 tbsp coffee, 1 tbsp brown sugar, 1 tbsp flour and mix it. Keep it aside.

For the cake batter: Mix butter with granulated sugar (add little at a time) till it appears fluffy. Next, add the vanilla extract and 2 eggs (1 at a time) mixing it constantly each time. Mix in flour, little at a time along with baking powder. Mix sour cream or yoghurt to it, this step is totally optional. Mix the batter till it’s fluffy and well-blended.

Next, grease the mould with butter and place a butter/parchment paper. Add half the batter in it and top it with half the nut assortment. Pour in the remaining batter and sprinkle the remaining nut assortment on top.

Preheat the oven to 180 degrees Celsius and bake it for 30-33 minutes. And there you go, walla! The perfect accompaniment to your evening tea is ready.

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