Aromatic Coffee Nut Fermented Cake
The Perfect Harmony of Coffee and Nuts! Low-Sugar, No-Butter, Yeast-Leavened Healthy Fermented Cake
I’ve recently become very interested in cakes and breads that use less sugar or no butter. Among them, ‘fermented cakes’ are a unique type of cake that is leavened using yeast. This cake is made with minimal sugar and oil, and leavened with yeast. It has a wonderfully light and wholesome flavor. This time, I’ve created a ‘Coffee Nut Fermented Cake’ by adding fragrant coffee and delicious nuts! While its taste may be less rich than typical cookies and pastries loaded with sugar and butter, it’s a healthy cake with a deep, inviting aroma from the yeast fermentation, and I thoroughly enjoyed it. It’s not difficult to make, and the ingredients are readily available, making it a perfect choice for a healthy yet delicious treat. Let’s bake this healthy coffee nut fermented cake together!
Cake Batter- 1 standard loaf pan (approx. 9×5 inches)
- Spelt flour 125g (all-purpose flour can be substituted if spelt flour is unavailable)
- Unrefined sugar 35g
- Salt 1g
- Low-fat milk 110g
- Instant dry yeast 1/2 tsp
- Canola oil 35g
- 1 egg
- Instant coffee powder 4g
- Sliced almonds 30g
- Roasted macadamia halves 30g
Topping- A little sliced almonds
- A little macadamia nuts
- A little sliced almonds
- A little macadamia nuts
Cooking Instructions
Step 1
First, gently warm the cold milk straight from the refrigerator by microwaving it for about 30 seconds until it’s lukewarm. In a bowl, combine a small portion of the warmed milk (about 20g) with the instant coffee powder. Stir well until the coffee is completely dissolved and there are no lumps. This step helps to fully release the coffee’s aroma.
Step 2
To the dissolved coffee mixture, add the remaining low-fat milk and crack in 1 egg. Use a whisk to blend everything smoothly until well combined. Ensuring the milk and egg are thoroughly mixed will help the yeast activate properly in the next step.
Step 3
Sprinkle the instant dry yeast over the milk-coffee mixture and let it sit for about 5 minutes to allow the yeast to bloom. After 5 minutes, you should see the yeast start to float on the surface or slightly sink. Gently whisk to incorporate the yeast into the liquid. Then,
Step 4
Add the unrefined sugar, salt, and canola oil to the mixture. The sugar acts as food for the yeast, promoting fermentation, while the salt strengthens the dough structure and the canola oil adds moisture to the cake. Whisk everything together until well combined.
Step 5
Now it’s time to add the dry ingredients. Sift the 125g of spelt flour into the bowl. (If you don’t have spelt flour, regular all-purpose flour works just fine.) Along with the flour, add the 30g of sliced almonds and 30g of roasted macadamia halves that you prepared earlier. Using a spatula, gently mix until the flour is no longer visible and all ingredients are evenly incorporated. Be careful not to overmix.
Step 6
Place the finished dough in a bowl and let it ferment at room temperature, ideally between 15°C and 25°C (59°F and 77°F), overnight. Fermenting slowly at an optimal temperature allows the yeast’s flavor to develop fully, enhancing the cake’s taste.
Step 7
During cooler weather, placing the bowl on a balcony with a slightly open window is perfect for maintaining the ideal fermentation temperature. I let mine ferment on a balcony with the window open (around 12-17°C or 54-63°F) for a total of 11 hours. The dough should have risen to about two to three times its original volume. While the time is a guideline, visually checking the dough’s rise is the most accurate method.
Step 8
Once the fermentation is complete, gently press down the dough with the spatula to release some of the gas. Carefully transfer the dough into your prepared loaf pan lined with parchment paper. Spread the dough evenly in the pan, then arrange the topping almonds and macadamia nuts decoratively on top. Bake in a preheated oven at 180°C (350°F) for approximately 25 to 30 minutes. The cake is ready when a skewer inserted into the thickest part comes out clean. Let it cool slightly before slicing and enjoying your delicious Coffee Nut Fermented Cake!
