Looking to elevate your tea time experience with a delightful homemade treat? Look no further than our irresistible choco-chip nut cake recipe! This cake is the perfect accompaniment to your afternoon tea, offering a burst of flavours and textures that will delight your taste buds.
If you're a fan of the "Britannia" brand of flavoured cakes or ‘Milka Wonder Cake’, you're in for a treat. This choco-chip nut cake turned out exactly like that. The texture was flawless, and I particularly enjoyed the burst of orange flavour.
Jump to:
I adore citrus-flavoured bakes, and the credit for this cake goes entirely to my husband. While searching for something, he stumbled upon a hastily scribbled sheet of paper buried among a pile of brochures. The recipe seemed to have been jotted down after watching a TV show years ago, but the method was missing.
Unsure if I had all the ingredients, I followed my instincts, crossed my fingers, and here's the result: a perfectly delightful cake with exquisite texture, perfect for entertaining both family and friends alike.
The batter was thick, unlike other cakes, and what I cherished most was the cake's crumb. While you can omit the orange zest, I highly recommend including it as it truly enhances the cake's flavour. It was so delicious that it disappeared the same evening.
Here's the choco-chip nut cake recipe for you to enjoy baking a delightful cake. Don't forget to share how it turns out for you!
Ingredients
Dry Ingredients: all purpose flour, corn flour or corn starch, sugar and baking powder
Wet ingredients: butter, eggs, vanilla extract
Other ingredients: cashew nuts, dark chocolate chips, and orange zest
Please refer to the recipe card for the correct measurement of ingredients.
Instructions
To bake choco-chip nut cake, first preheat the oven to 180 Degrees Celsius and prepare an 8-inch loaf tin by greasing and flouring it, then set it aside.
1. Sieve together flour, corn flour, and baking powder at least thrice and set it aside. Powder the sugar in a mixie jar and keep it ready. Coarsely pulse the cashew nuts in a mixer and have them ready.
2. Grate the zest of an orange and keep it prepared.
3. Begin by beating the butter at low speed. Then, add the powdered sugar and beat together until smooth.
4. Add one egg at a time, beating well after each addition.
5. Once all eggs are incorporated, add the milk and mix thoroughly.
6. The consistency should now be smooth. Switch to a spatula to scrape the sides of the bowl.
7. Gradually add the flour mixture in batches, mixing well in one direction.
8. Then, add the coarsely pulsed cashew nuts, vanilla extract, and grated orange zest.
9. Finally, add the dark chocolate chips and mix once more. The batter will be thick.
10. Transfer it to the prepared tin and tap it on a work surface at least thrice to remove any air bubbles.
11. Place the tin into the preheated oven and bake for 45-50 minutes or until a skewer inserted comes out clean. Let it cool in the tin for 10 minutes before transferring it to a wire rack.
12. Once completely cool, slice and enjoy with a cup of tea or coffee.
Recipe Notes
Ensure that you sieve the flour and corn flour thoroughly to ensure proper incorporation.
Although I baked the cake in a loaf tin, feel free to use any shape you prefer for baking.
The batter should reach a dropping consistency, not a flowing one.
If desired, you can skip the use of chocolate chips and bake it as a plain tea cake.
Keep in mind that oven timings may vary accordingly.
Variations
You have the option to use walnuts instead of cashew nuts, or even a combination of both.
For a pineapple-flavoured cake, omit the orange zest and substitute the vanilla essence with pineapple extract.
You can also bake a lemon-flavoured cake by using grated lemon zest.
Shelf Life & Storage
You can enjoy this choco-chip nut cake either hot from the oven or the next day when it will taste even better with the orange zest having infused into the cake well.
To preserve its freshness, cover the pan with aluminium foil and refrigerate it. Alternatively, you can slice it up to save space and store it in an airtight container. The cake will stay fresh for up to a week.
If you have tried this recipe and liked it, please consider giving us a 5-star rating to help us grow or let me know in the comments below. You could also follow me on
Related Recipes
Looking for other recipes like this? Try these:
Eggless Strawberry Summer Cake
Eggless lemon pillow cake (using a sandwich maker)
See more Baking Recipes
Recipe
Choco-Chip Nut Cake Recipe
Ingredients
- 1 cup or 120 gms all purpose flour
- 4 tablespoon corn flour
- 1 teaspoon baking powder
- ½ cup or 115 gms unsalted butter at room temperature
- ½ cup or 100 gms sugar
- 2 large eggs
- ¼ cup cashew nuts
- 4 tablespoon dark chocolate chips
- ½ teaspoon orange zest optional
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180 Degrees Celsius and prepare a 8 inch loaf tin by greasing and flouring it, then set it aside.
- Next, sieve together flour, corn flour, and baking powder at least thrice and set it aside. Powder the sugar in a mixie jar and keep it ready. Coarsely pulse the cashew nuts in a mixer and have them ready. Grate the zest of an orange and keep it prepared.
- Begin by beating the butter at low speed. Then, add the powdered sugar and beat together until smooth. Add one egg at a time, beating well after each addition.
- Once all eggs are incorporated, add the milk and mix thoroughly. The consistency should now be smooth. Switch to a spatula to scrape the sides of the bowl.
- Gradually add the flour mixture in batches, mixing well in one direction. Then, add the coarsely pulsed cashew nuts, vanilla extract, and grated orange zest.
- Finally, add the dark chocolate chips and mix once more. The batter will be thick. Transfer it to the prepared tin and tap it on a work surface at least thrice to remove any air bubbles.
- Place the tin into the preheated oven and bake for 45-50 minutes or until a skewer inserted comes out clean. Let it cool in the tin for 10 minutes before transferring to a wire rack. Once completely cool, slice and enjoy with a cup of tea or coffee.
Seema
Hi radhika,
Can I get a eggless version of this cake pls
Deepika
Hi Radhika,
Thanks for the recipe! Though I bake a lot of cakes, I have been longing for Milka wonder cake which was my childhood favourite.
I am going to try it rightaway. One question though, Can I bake this by skipping cashews/walnuts?
Radhika
Hi Deepika, Yes of course, you can always skip the nuts. It is there just to provide enough bite while eating the cake.
Anonymous
Hello Radhika, ur cake looks delicious. Can u tell me the cup measure u use, it's 200ml or 250 ml..
Rafeeda
hi radhika... this is the first cake i baked in my new micro convention oven. since i was taking it to my aunt's house, i kind of added 50% more across the ingredients and baked it in a big loaf pan. though the top became slightly crisp, the cake turned out really nice. all guests at my aunt's house gave me a thumbs up for it. keep up the good work! 🙂
Radhika
Wow, new oven. So happy to hear that all the guests liked the cake. Thanks for the feedback as well. Happy baking in your new oven.
Radhika
@latha Leave out the sugar. After beating the butter add 1/2 cup condensed milk and proceed. It should come out well. Do tell me how it turns out for you. Good luck..
latha
radshika,can we bake without eggs as we dont use eggs.if yes pl. tell me what to add instead of eggs.awaiting ur reply.latha
Anonymous
These turned out to be the best cake I ever baked with such a perfect crumb. Thanks for sharing the recipe dear. I have lost count of the times I had baked this in the past month. Everyone at home loves it so much. God Bless - Rachael.
prerna
dear radhika,
baked this cake for hubbys birthday. mine got done in 30 mins at 180 degrees. as you said it tasted just like brittania tea cakes. thanks to you ive become the neighbourhood baking aunty.since daughter wanted to taste the cake before it was cut, i cut the cake into star shape and gave her all the corners. thanks a lot and keep up the good work
Radhika
Thank you so much for trying out Prerna and for coming back to post the feed back. Hope your daughter liked it as much as my kids did.
Sushma Krishnadasan
looks yummy and spongy i am off to try it. have to get some ingredients. thanks for ur detailed presntation.
Charu Srivastava
moist and jst perfect...lov it !!!
Follow foodie
First time here..Yummy cake..Happy to follow you..
Hemavathi Murari
Superb yummy cake.Love to try out an eggless version of it soon.
Hema
They look awesome, nice combo, cashew,chocolate and orange..
Nitha
delicious cake.. perfect tea time snack
schmetterlingwords
The cake can't get better Radhika... Following your instinct and such a perfect cake, girl - you have become an expert !! Sad that I can only enjoy them in the pictures...
Lovely!! 🙂
radha
This looks yum!
The Slow Roasted Italian
This cake looks absolutely divine!
easyfoodsmith
It is always such a wonderful feeling when you find a long lost recipe which you had once thought of making with great zeal! The cake looks lovely and perfect. Like you, I absolutely love citrus in my bakes and I can't wait to try this one. My daughter is sure gonna love this. Thanks for sharing 🙂
Kaveri
Delicious looking tea cake...it's got a wonderful texture Radhika
Rasi
i have loved the brittainia cakes for years..this looks very good.. shall try the eggless version soon 🙂
Rafeeda
love the way you present your recipes... the step by step is very helpful... keep up the good work! 🙂
Archana
Looks super yummy. Love the crumbs
Asiya @ Chocolate & Chillies
Wonderful cake! Looks so moist and love the addition of orange!
Hari Chandana
OMG.. Looks super soft and perfect.. thanks for the awesome recipe dear.. Yummy !!
sangee vijay
perfectly baked loaf cake,love citrus flavored cakes...this with choco chips looks more tempting!
Kalpana Sareesh
beautiful n looks so so yummyy
hemalata
Delicious looking cake ! love the preparation n presentation.
Priya Sreeram
look at the slices-- dainty they look ! nice tips & pointers radhika
Reshmi
cake looks moist and delicious.. loved the recipe 🙂
Nupur
cake has turned Lovely Radhika, I have just finished a bread using corn flour first time. The result was amazing, will link it to the baking event shortly.
Never baked anything with Lemon or Orange flavour, am sure it should be as amazing as the texture 🙂
Chandrani
This comment has been removed by a blog administrator.
priya ravi
cake looks very soft and spongy.. love the flavour from orange zest..
Anu
Looks inviting.
Kanan
bread is looking so soft and moist
anusha praveen
loved every part of the recipe the stepwise clicks that checked tray and the cake slices yummy!! i m so jealous of A&A 🙂
Ms.Chitchat
Wow, could sense the citrus aroma here,lovely illustrative clicks.
Princy Vinoth
looks beautiful.i want a slice 🙂
Vimitha Anand
Cake looks so gorgeous and flavorful. Perfect for tea time
Maayeka
loved your cake..citrus fruits and flaovours are my favourite too..very soft ,and moist cake.loved it..so tempting pics dear!!!
Anjana