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Cashew Cake

Cashew Cake is similar to Mawa cake but with curd as base. It is rich and delicious with goodness of cashews in every bite. A pleaser for elderly looking to satisfy their kaju katli cravings.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Baking, Dessert
Cuisine: Vegetarian
Keyword: Bakery, cupcake, eggless
Servings: 6 inch round cake

Ingredients

Instructions

  • 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.
  • 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.
  • Pour the batter in the prepared pan. Top with toasted almond slices. Bake at 200 °C for 10 minutes, reduce temperature to 170 °C and bake for 25-30 minutes or till a toothpick inserted into the cake comes out clean.
  • 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.

Notes

  1. Heaped 1/4 cup of whole cashews will give approximately 1/2 cup of cashew flour.
  2. I used oil for my cake.
  3. Like a quickbread it is best to slice the cake next day.