Jan 132009

For someone who can’t read/write chinese, i’m very ambitious!

I actually bought a couple of cookbooks in Chinese! Lol.

(i made the husband to translate word by word. heh)

My very first cake from a Chinese book.. erm, i can’t tell u what book it is because i really don’t know but luckily, someone else could!


I love love this cake!

Not only it is healthy, it tastes very yummy too! I’d like to think it’s because of the Greek yogurt that i used. Otherwise, with non-fat yogurt.. it’s a whole new story all together!

For one, it sure tastes like it has got cheese in it.. very subtle sourish taste with a hint of aromatic coffee in every bite i devour. Not to mention, the extra crunch from the toasted walnuts. And, cinnamon in the crumbs that were layered at the bottom, middle and top!

I love it!!


Do pardon the lousy pics’ styling. Heh.

The husband was at home.. so…..  it was chop chop chop!


Coffee Yogurt Walnut Cake

(from here)


for the crumbles:
100g digestive biscuits (crushed)
50g walnuts, lightly roasted and chopped coarsely (I used cashew nuts)
50g light brown sugar
5g instant coffee powder
2.5g cinnamom powder (I omitted this)
50g butter, cold

for the cake layer:
150g butter, soften at room temperature
100g caster sugar
2 eggs, lightly beaten (about 100g)
half teaspoon vanilla extract
a pinch of salt
200g cake flour
1 teaspoon baking powder
150g plain yoghurt


  1. Mix crushed digestive biscuits, light brown sugar, chopped walnuts (or cashew nuts), cinnamon powder, instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until the mixture becomes crumbly. Set aside.
  2. Sift cake flour and baking powder, set aside.
  3. With a manual whisk (or an electric mixer), beat butter with sugar until the batter becomes pale, creamy and fluffy.
  4. Mix in vanilla extract, salt and mix well.
  5. Add in the eggs gradually, mix well each time the eggs is added.
  6. With a spatula, stir in the cake flour/baking powder mixture. Stir until the flour mixture is fully incorporated into the batter. The batter at this stage will be quite thick and firm.
  7. Add in yoghurt in a few separate additions, stir well each time the yoghurt is added. The batter will become smooth and ‘spreadable’.
  8. Line the bottom of a 20cm (8″) springform pan or a loose bottom pan with 1/3 of the crumbles. Spread evenly and press firmly with the back of a spoon.
  9. Add in half of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add in the remaining cake batter, spread evenly. Sprinkle with the rest of the remaining crumbles.
  10. Bake in a pre-heated oven at 170deg for 35-40 mins, or until a skewer inserted into the centre comes out clean.
  11. Remove cake from oven, let cool slightly and unmold. Allow to cool completely before slicing/serving.
  12. The cake can be left in room temperature or left to chill in the fridge. If allowed to chill, let the cake returns to room temperature before serving.

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