This cake if baked without any oil can be used in a form of custard Christmas pudding the recipe of which I have uploaded earlier. The picture is of the cake baked without oil and yet it’s so fluffy and the reason for that is eggs. Beat your eggs to incorporate a lot of air.
Whip up eggs by using a hand mixer or a stand mixer. Start with medium speed and increase it to 10 the highest and whip the eggs till they double in size. Add in sugar and beat for another 3 minutes. Should take about 8 minutes for them to turn white and fluffy. Sift all the dry ingredients. Put 2 tbsp of instant coffee powder into hot water and stir. Keep it aside. Add the egg mix to the flour and fold. Add in olive oil and melted butter that’s at room temperature. Use a spatula to fold. In the end add in coffee water. Make sure it’s at room temperature now. Mix and fold till it’s incorporated. Stop when it’s done. Line a 9 inch removable bottom pan with oil and flour. Pour half the batter in it. Sprinkle half walnuts into it then pour the rest of the batter in it and sprinkle the rest of the walnuts and in the end just take a handful of chocolate chips and sprinkle them where there is space left. Bake it in a preheated oven at 180 degrees for 30 to 45 minutes or when the skewer comes clean. Remove it from the oven after 5 minutes if baking with oil and butter or immediately if it’s a Biscotti cake.
For the Christmas Pudding recipe that’s exactly like a bread pudding except it uses this Biscotti cake go to my previous blog Post.