Cashew Cake

6 inch round cake Conversion Chart Print


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
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.