Indulge in the irresistible richness of our decadent cashew cake, a delightful dessert that's surprisingly easy to make. This recipe replaces traditional butter with creamy cashews, creating a luxuriously smooth and subtly sweet texture that will impress even the most discerning palates. Forget dry, crumbly cakes; this recipe delivers moist, tender layers that are perfectly balanced, offering a sophisticated alternative to classic cakes without sacrificing any of the deliciousness. The unique cashew flavor adds a sophisticated touch, making it perfect for birthdays, holidays, or any special occasion.
Prepare to be amazed by how simple it is to create this show-stopping dessert. Forget complicated techniques and lengthy baking times; this recipe focuses on simplicity and exceptional flavor. Ready to transform your kitchen into a haven of sweet aromas and create a cake that will leave everyone wanting more? Let's dive into the step-by-step instructions.
Tools Needed
- Oven
- Mixing bowls
- Measuring cups and spoons
- Baking pan
- Parchment paper
Ingredients
- Condensed milk: 1/2 tin
- Olive oil: 1/2 cup
- Vanilla essence: 1 spoon
- Flour: 1 cup
- Baking powder: 1 spoon
- Baking soda: a pinch
- Salt: a pinch
- Milk: 1/2 cup
- Saffron threads
- Dry fruits (cashews, raisins): 1/4 cup
- Vinegar: 1 spoon
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine condensed milk, olive oil, and vanilla essence in a bowl. Mix well until homogeneous.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Prepare saffron milk by soaking saffron threads in milk. Add this to the batter.
- Fold in the chopped dry fruits.
- Add one spoon of vinegar to the batter.
Step 2. Bake the Cake
- Line a baking pan with parchment paper. Pour the batter into the prepared pan.
- Bake in a preheated oven at 180°C (or 160°C for a longer baking time) for approximately 40-50 minutes.
Step 3. Cool and Serve
- Let the cake cool completely before slicing and serving.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Ensure all ingredients are at room temperature for optimal results.
- Don't overmix the batter; gently fold the ingredients until just combined.
- Baking at 160°C may result in a less cracked top and might be preferable for smaller ovens.
- Applying a strip of baking paper to the sides of the pan helps the cake rise better.
- Slightly diluting the dry fruits mixture before adding it to the top prevents them from becoming too dark during baking.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40gg
- Carbs: 70-80gg
- Protein: 8-10gg
FAQs
1. Can I substitute the cashews for another nut?
While cashews provide the best texture and flavor for this recipe, you could experiment with almonds or macadamia nuts. Keep in mind the flavor profile will change slightly.
2. How long can I store the leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
3. Can I make this cake gluten-free?
Yes! Simply substitute the all-purpose flour with your favorite gluten-free blend. Make sure to check that the blend is suitable for cakes.
This cashew cake recipe is a guaranteed crowd-pleaser, offering a unique and delicious twist on a classic dessert. Enjoy the compliments as you share this moist, flavorful cake with friends and family. Happy baking!