IMG_1145i’m so in love with finger biscuits.. they just make a simple cake look so lovely
check out my steam chocolate pearl lapis, steam pandan kaya pearl lapis or polka dot chocolate bailey’s hot cross cake for more ideas on using finger biscuits

ingredients (7 inch square pan, lined)

227g butter
175g coconut sugar (light brown sugar OK)
240g egg (c. 4 large eggs)
1/2 tbsp vanilla extract
1 tbsp bailey’s chocolate luxe (bailey’s OK or substitute with vanilla extract)
120ml full cream milk
1 tbsp vinegar
200g cake flour
40g cocoa powder
1/2 tsp baking powder
2 tsp espresso
pinch of salt
120g ground hazelnut

finger biscuits, optional


黄油 227克
椰子花糖 175克(黄糖 OK)
蛋液 240克(约 4颗大鸡蛋)
香草精 1/2大匙
巧克力百利酒 1大匙(原味百利酒 OK或以香草精替代)
全脂奶 120毫升
白醋 1大匙
蛋糕粉 200克
可可粉 40克
泡打粉 1/2小匙
浓缩咖啡粉 2小匙
盐 一小撮
榛子粉 120克



IMG_1119whisk eggs with bailey’s and vanilla extract
set aside

IMG_1121 IMG_1122pour vinegar into milk
set aside for at least 5 mins
牛奶中加入醋、静置自少 5分钟

IMG_1123sift flour, baking powder, cocoa powder and espresso together
set aside

IMG_1124beat butter and sugar till light and fluffy

IMG_1125add in egg mixture in 3 additions
blend well before pouring in next addition

IMG_1126add in one third portion of flour mixture and half portion of milk
mix well over low speed

IMG_1127add in remaining half portion of flour mixture and remaining milk
mix well once again

IMG_1128pour in remaining flour, blend well till batter is silky

IMG_1129finally, stir in ground hazelnut, mix well

IMG_1130spread one portion of batter into pan and line finger biscuits
(just scoop and spread all batter into pan if omitting finger biscuits)

IMG_1131spread a thin layer of batter on top of finger biscuits and line finger biscuits once again

IMG_1132repeat process once more

IMG_1133spread remaining batter on top of finger biscuits
tap pan on tabletop a few times and level surface of batter

IMG_1134bake in centre rack of preheated oven of 180 degrees C for 35 mins,
then turn to lower heat and bake for another 35 mins
(or till an inserted skewer comes out clean)
once baked, invert cake, remove mould and peel off baking paper to cool immediately
送入预热至 180摄氏度中层烤箱烤 35分钟
后转下火继续烤 35分钟

IMG_1148slice cake after it has cooled




  • May Law says:

    我也买了这个手指饼干, 想做很久。。。。

  • Linda says:

    Hi Victoria,

    Tried baking this cake and it crack . After 35 mins I lowered to 150 C. for another 35 mins till skewer is dry. I\’m going to try again and lower temperature for the 1st 35 mins . You think this will work? Thank you

    • Hello Linda, lowering the temperature may be an option. another thing you need to note is also to ensure your baking powder and other dry ingredients are well sifted. Do get an oven thermometer and check the temperature of your oven as well. hope this helps and i look forward to hearing your success very soon

  • MELINDA says:

    Hi, victoria… i dont have hazelnut, can i just leave it, is it ok? thanks……

    • Victoria says:

      Hi Melinda, I wouldn’t. It’s the combination of chocolate and hazelnut that makes this cake special and omitting the hazelnut takes away the desired texture.

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