The perfect praline topped caramel frosted cashew nut cake recipe

You’ve heard ofkaju cake and cashew cake both of which conjure up images of probably the same tin cakes from Christmas. Let’s move away from those and introduce the praline or crushed toffee-topped cashew nut cake recipe held together by a sweet and light caramel frosting. Bake it for the occasion of birthdays, and anniversaries or gift it to your favorite folks with sweet tooth.

Toffee Topped Cashew Cake with Caramel Frosting

Ingredients

• 150 gm butter, softened
• 100 gm sugar
• 4 eggs, room temperature
• 150 gm unsalted cashew nuts, ground
• 140 gm plain flour
• 1 tsp vanilla essence
• 400 gm sweetened condensed milk (1 tin)
• 1 tsp baking powder
• 1 tsp baking soda

For the Caramel Frosting:

• 115 gm softened butter
• 200 gm packed dark brown sugar
• 80 ml heavy cream (add more if the frosting is too stiff)
• 1 tbsp vanilla extract
• 450 gm caster sugar

For the Toffees:

• 675 gm sugar
• 240 ml water
• 60 ml apple cider vinegar
• 150 gm chopped cashews

Instructions

1. Preheat your oven to 180°C and prepare a 25x30cm baking tin by greasing it thoroughly with butter. Set aside.
2. In a big mixing bowl, add the butter and sugar, and using an electric mixer beat it, until the mixture becomes pale and fluffy, showing a noticeable change in both consistency and color.
3. With the mixer running at medium speed, add the eggs one at a time, making sure each egg is fully mixed into the creamy concoction, before adding the next.
4. Once the eggs are mixed in, gradually fold in the ground cashews, followed by the plain flour, taking care not to overmix the batter, otherwise your cake will be tough, not tender.
5. Pour in the sweetened condensed milk and vanilla essence, then sprinkle in the baking powder and baking soda. Mix until you achieve a smooth, well-combined batter.
6. Transfer the mixture to your prepared baking tin, and tap against your kitchen counter to get the batter into any air pockets that might have been left behind.
7. Bake for approximately 35-40 minutes, or until the cake passes the skewer test and displays a beautiful golden-brown surface.
8. Now, do this step for the toffees you’ll make after everything else is done. Keep a large bottle of water to chill in the freezer. Also, prepare the cashews by chopping them into small pieces.

For the Caramel Frosting:

1. Melt the butter over low heat, in a small pan and once melted, introduce the brown sugar and heavy cream.
2. Maintain medium-low heat and cook for roughly two minutes, stirring constantly until the sugar dissolves completely.
3. Remove from heat, stir in the vanilla extract, and transfer to a large mixing bowl.
4. Using a handheld mixer, gradually incorporate the caster sugar until you achieve a smooth, spreadable consistency. Check the consistency, if need be, adjust the thickness of the frosting by adding small amounts of cream and mixing, then check again.

For the cashew toffee:

1. In a heavy-bottomed saucepan, combine sugar, water, and malt vinegar. Heat on low, stirring until the sugar dissolves completely.
2. Increase to high heat and bring to a rapid boil. Continue cooking for approximately 15-20 minutes, watching carefully for the mixture to turn golden brown. Pay attention to the sound of the bubbling – it will become noticeably quieter as it approaches readiness.
3. Test the toffee's readiness by dropping a small amount into the prepared ice water. When it forms a hard, brittle texture immediately, it's ready. If it remains soft or pliable, continue cooking. Use fresh ice water for each test.
4. Once ready, remove from heat and wait for the bubbling to subside. Pour onto a prepared tray and quickly scatter the chopped cashews over the surface while still hot.
5. Allow the toffee to set completely at room temperature - avoid using the refrigerator. Once set, cover with a clean kitchen towel and break into pieces using a rolling pin.

Assembly:

1. Once the cake has cooled completely, spread the caramel frosting evenly over the surface. Use an offset spatula and smoothen the surface for a professional look.
2. Generously sprinkle the crushed cashew toffee over the frosted surface of the cake.
3. Your cashew cake is ready to serve or gift.