Choco-Chip Nut Cake | Tea Cake Recipes

Choco-chip Nut Cake
I love citrus flavored bakes and as to how this cake happened, the entire credit goes to my hubby as it was he who pulled out the hastily scribbled sheet of paper from among the pile of brochures while he was searching for something. I believe the recipe was written after watching a TV show a few years back, the method was missing, may be it was in some other paper, I do not know. I was not even sure if the I had written down all the ingredients. I just followed my instinct, kept my fingers crossed and the result is what you see here. An absolutely perfect cake with wonderful crumbs perfect for your evening tea to entertain both your family and friends like wise.

If you happen to love the “Britannia” brand of flavored cakes available in the market, let me promise you that you won’t have to buy from the shops anymore as this cake turned out exactly like that. The texture was so perfect and I loved the orange flavor very much. The moment my kids entered home the first remark was “something with oranges”. It is hard to miss and much loved. 

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I chose to record the entire process just to make sure I remember in case something went wrong as the method was missing in the written sheet. The batter is so thick unlike the other cakes and what I loved the most was the crumb this cake offered. Though you can skip the orange zest, I highly recommend using it as it was the highlight of the cake. So delicious it got over on the same evening. Here is the recipe and enjoy baking this cake and do not forget to tell how it turned out for you.Smile

Choco-Chip Nut Cake

You’ll need:
All Purpose Flour – 1 cup
Corn flour – 4 tbsp
Baking powder – 1 tsp
Butter – 100 gms
Sugar – 1/2 cup (heaped)
Eggs – 2
Milk – 1/4 cup
Cashew nuts – 1/4 cup
Chocolate chip – 4 tbsp
Orange zest – 1/2 tsp (optional)
Vanilla essence – 1 tsp

Preheat the oven to 180 Degrees C. Grease and flour a loaf tin and keep it aside.
Sieve together flour, corn flour, baking powder at least thrice and keep it aside. Powder the sugar and keep it aside. Pulse the cashew nuts coarsely in a mixer and keep it ready. Grate the zest of an orange and keep it ready.
Beat butter at low speed. Add the powdered sugar and beat together till smooth. Add one egg at a time and beat well.
Add another egg and beat again. Add the milk and mix well. The consistency will be smooth now. Switch to a spatula and scrape the sides.
Slowly mix in the flour mixture in batches and mix well in one direction. Add the coarsely pulsed cashew nuts, vanilla essence and grated orange zest now and mix. Do you see that lovely orange hue in the dough? I’m sure you will not be able to resist the taste of the batter.
Throw in the Choco chips in the end and mix once. The batter will be very thick. Transfer the batter to the prepared tin and tap on a work surface at least thrice to get rid of any air bubbles.

Shove into the oven and bake for 45-50 min or until a skewer inserted comes out clean. Cool in the tin for 10 min and transfer to a wire rack. when completely cool slice them and enjoy with your cup of tea or coffee.

  • Sieve the flour and corn flour well for both of the them to get incorporated well.
  • I baked the cake in a loaf tin but use any shape to bake the cake.
  • The batter should be of dropping consistency and not of flowing consistency.
  • You can use walnuts instead of cashew nuts or a bit of both.
  • You can make a pineapple flavored cake by omitting the orange zest and replacing vanilla essence with pine apple essence.
  • You can skip using Choco chips and bake it as a plain tea cake.
  • Oven timings may vary accordingly.

This is off to I love Baking #2 and Bake Fest

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