1. Preheat oven to 165°C.
2. Sift Ingredients A and set aside.
3. Whisk Ingredients B (without oil & milk) at high speed till fluffy.
4. Reduce to low speed and gradually add in Ingredients A. Mix until well combined.
5. Add milk, followed by oil and mix well.
6. Use a spatula to fold oil and milk to ensure even mixing. (Note: Do not overmix)
7. Pour batter into the baking pan. Sprinkle the toasted walnut as toppings.
8. Bake at 165°C for 40 – 45 minutes.
9. Remove from oven and allow it to cool before serving.

This recipe is developed in collaboration with BELLS Baking Studio.