Much like this chocolate kaju barfi, this cashew cake is rich, nutty, and totally worth its calories. In this article, we will see how to make a delicate, buttery dessert with notes of vanilla. You'll enjoy the natural sweetness of cashews in each bite. Moreover, the flavoring options to enhance the cake and its nuttiness are unending.
Get creative with flavors! Try adding saffron for a rich touch or cardamom for warm spice. Want a fresh kick? Go for citrus zest or juice. For a rich, caramel-like twist, butterscotch is perfect. Mix, match, and make it yours for any occasion!
Ingredients:
- 200 gm cashew nuts, freshly ground to a fine powder
- 225 gm all-purpose flour
- 25 gm almond flour (optional)
- 200 gm unsalted butter, softened
- 150 gm caster sugar
- 50 gm light brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract (optional, for a richer nut flavor)
- 1 tsp baking powder
- 1/2 tsp salt
- 120 ml whole milk or buttermilk
- Zest of 1 lemon or orange
- Extra whole cashew nuts and almond flakes for topping (optional)
Method:
- Preheat your oven to 180°C. Grease and line a 9-inch round cake tin with parchment paper for easy removal.
- In a large mixing bowl, cream the softened butter, caster sugar, and light brown sugar together until light and fluffy—this step helps the cake achieve a tender, airy texture.
- Beat the eggs one at a time. Whisk well before adding the next. Add the vanilla and almond extracts and citrus zest, then continue mixing until smooth.
- In a separate bowl, sift together the all-purpose flour, almond flour (if using), baking powder, and salt. Mix in the ground cashew nuts until the mixture is even and consistent.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk. Start and end with the dry ingredients, and mix until just combined to avoid overmixing.
- Pour the batter into the prepared tin, smoothing the top with a spatula. Sprinkle whole cashew nuts and almond flakes on top if desired.
- Bake for 40-50 minutes or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Serve as-is, or with a dusting of powdered sugar.
Tips Tricks:
- For the best flavor in your cake, use fresh, unsalted cashews and grind them just before adding to the batter.
- Alternating dry ingredients and milk prevents the batter from becoming too dense and keeps it light.
- For an extra layer of richness, drizzle with a cashew butter glaze by mixing cashew butter, powdered sugar, and a little milk until smooth.
Flavoring Options:
- Use saffron for subtle aromatic flavors. Add a pinch of saffron strands to 2 tbsp of warm milk and let it sit for a few minutes until it turns a deep golden color. You can crush the saffron strands on a mortar and pestle and then add the fine powder on the milk to bring out the maximum flavors from the saffron strands. Add this saffron-infused milk along with the regular milk in the recipe. The saffron will add a rich, golden hue and floral aroma. This cake will be perfect for any intimate at-home gatherings. We are talking about festivities, pujas, and occasions like that.
- Elaichi (Cardamom, for a warm, spicy note): Add 1/2 to 1 tsp of freshly ground cardamom powder directly into the batter with the dry ingredients. Cardamom enhances the nuttiness of cashews. This introduces a warm and aromatic flavor profile to your cake.
- Lemon or Orange Citrus Flavors (for a bright, zesty twist): Add the zest of a single lemon or orange to the batter along with the butter and sugar. You can also add 1-2 tbsp of fresh lemon or orange juice to enhance the citrus flavor. This addition gives a refreshing burst of flavor that complements the richness of the cashews.
- Butterscotch (for a rich, caramel flavor): Swap half the caster sugar with light brown sugar for a hint of caramel. Add 1/2 tsp of butterscotch or caramel essence alongside the vanilla for extra depth in flavor. For a bolder flavor, fold in butterscotch chips before pouring the batter into the tin.