Eggless Coffee Cake

Ingredients

• 1 teaspoon instant coffee powder
• 1 tablespoon coffee decoction (½ tbsp instant coffee powder mixed with 1 tbsp warm water)
• ½ cup yogurt
• 1 teaspoon vanilla essence
• ½ cup castor sugar
• ¼ cup oil
• 1 cup refined flour (maida)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup milk
• 2 cups whipped cream
• Crushed butterscotch pearls for sprinkling
• Chopped mixed nuts for sprinkling (pistachios and almonds)
• 5-6 pistachios, blanched, peeled and slivered
• Butterscotch pearls for garnish
• Dried rose petals for garnish

Method

1. Preheat the oven to 180ºC.
2. Take yogurt in a large bowl. Sift coffee powder into the bowl. Add vanilla essence and castor sugar and whisk till the sugar melts.
3. Add oil and whisk again.
4. Sift refined flour, baking powder and baking soda directly into the bowl and whisk lightly. Pour milk, little by little, and whisk lightly till well combined.  
5. Divide the batter equally into two greased and dusted 4 inch x 3 inch round cake tins. Tap them to release any air bubbles. Place them on a baking tray and bake in the preheated oven for 30-35 minutes.
6. Bring the cake tins out of the oven and allow to cool slightly. De-mould the cakes on a wire rack and allow to cool completely.
7. Trim the tops of the cakes.
8. Take whipped cream in a bowl. Add coffee decoction and fold in till well combined.
9. Place one cake on the worktop, apply a thick layer of the coffee cream and spread it evenly.
10. Sprinkle crushed butterscotch pearls and sprinkle some mixed nuts. Place the second cake with the bottom side facing up. Spread a thick layer of the coffee cream again evenly.
11. Sprinkle some mixed nuts in a circle in the centre of the cake. Garnish with pistachio slivers and butterscotch pearls. Place some dried rose petals.
12. Cut into wedges and serve.