|1||cup of all purpose flour|
|½||cup of cashew flour or meal (cashew powder)|
|1||cup of home-made curd|
|¾||cup of granulated sugar|
|½||teaspoon of baking soda|
|1¼||teaspoon of baking powder|
|½||cup of olive oil|
|1||teaspoon of vanilla extract|
|¼||cup of blanched and roasted almonds|
|1.||Preheat oven to 200 C. Grease and line a 6 inch round pan. Sift flour 2-3 times. After toasting almonds in the oven, gently split them into 2 or you can use whole almonds also.|
|2.||In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 2 lots, blending in well after each addition. Fold in cashew meal now gently.|
|3.||Pour the batter in the prepared pan. Top with toasted almond slices. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 25-30 minutes or till a toothpick inserted into the cake comes out clean.|
|4.||Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.|
Heaped 1/4 cup of whole cashews will give approximately 1/2 cup of cashew flour.
I used oil for my cake.
Like a quickbread it is best to slice the cake next day.