Pastel de café con chufa

Ingredientes

• 1 stick of butter (113g)
• 3/4 cup of sugar (140g)
• 1/2 cup of yogurt (125g)
• 3/4 cup of custard (160g)
• 1 1/2 cup of flour (180g)
• 1 tsp of baking powder (5g)
• 1/2 tsp of baking soda (2g)
• 1/4 tsp of salt (2g)
• 1/2 cup of the leftover tiger nut chaff from making the milk (25g)
• 1/3 cup of flour (42g)
• 1/4 cup of sugar (50g)
• 3.5 tbsp of butter (45g)
• equal part tiger nut pudding and powdered sugar
• Enough plant-based milk till the mixture turns to syrup

Preparación

1. 1

   Preheat the oven to 325°F

2. 2

   Cream the stick of butter and the sugar with a whisk or hand mixer till the butter starts to turn translucent

3. 3

   Add in your yogurt and tiger nut pudding and mix well with a mixer or whisk

4. 4

   Add in the rest of your coconut cake mixture

5. 5

   Line a 7.5-inch square baking pan with parchment paper

6. 6

   Pour the thick batter into the pan covering all four corners well

7. 7

   Mix the streusel ingredients till you get clumps

8. 8

   Generously layer the streusel mixture on top of the cake mix

9. 9

   Bake the coffee cake for 50 mins or till a toothpick comes out clean

10. 10

    Remove the cake from baking and the parchment paper to cool completely

11. 11

    Drizzle with drizzle and cut to desired sizes

12. 12

    Enjoy with coffee or a cup of tea