Coffee and cashew streusel cake

Ingredients:
For the cashew streusel:
100g digestive biscuits (crushed)
50g FairPrice Roasted Cashew Nuts
50g light brown sugar
5g instant coffee powder
50g butter, cold

For the cake:
2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp coffee powder
2/3 cup sugar
2 tbsp finely grated orange zest
113g unsalted butter, melted and cooled
2 eggs
1/2 cup milk
1/2 cup strong coffee, cooled
1 1/2 tsp vanilla extract

Method:
1. To make the streusel, place the digestive biscuits, light brown sugar, cashew nuts and instant coffee powder in a plastic bag. Then use a rolling pin to pound it all up into a rough rubble.
2. Turn it into a bowl and rub the cold butter into the mixture until it’s crumbly. Set aside.
3. Preheat oven to 200 deg C.
4. Whisk the flour, baking powder, salt, cinnamon and coffee powder in a large bowl.
5. Add the sugar and orange zest and whisk to blend.
6. Put the remaining ingredients in another bowl and whisk to blend.
7. Pour the wet ingredients over the dry and stir to mix (do not beat). Stir only till you get an evenly moistened batter.
8. Scrape the batter into your prepared pan and top with an even layer of the streusel. Pat the crumbs very gently into the batter.
9. Bake for 30 to 35 minutes, or until the cake has risen.
10. Transfer to a cooling rack.
11. Cut the cake in the pan, rather than removing it first, as you will lose quite a few crumbs if you do.

Tips:
Recipe uses FairPrice’s Festive Snacks Roasted Cashew Nuts (480g, $10 per bottle) available at all FairPrice supermarkets.

Recipe source: Today newspaper (20 Nov 2008)