Cashew pound cake recipe with step by step pictures.Sharing today a simple Cake with loads of cashew nuts .The cake is very close to my heart as this is the cake which I used to bake very frequently for my hubby as he prefer simple cakes. The Cake has a very soft texture .The different between the vanilla sponge cake and Pound cake is that the pound cake texture is little thick compared to the sponge.
However both cakes tastes good in their own ways. Now let’s get started!!
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- Eggless Dates Cake
- Banana Bread
- Christmas Fruit Cake
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- Basic Vanilla Sponge Cake - Eggless
Step by Step Method:
1. In a blender or using an electric beater blend together the butter and sugar until creamy.
2. To this now break open the eggs one by one and beat well next add in the Vanilla essence and beat everything together once gain till nice and creamy.
3. Sieve together the All-purpose flour, Baking powder and salt twice or thrice.
4. Slowly fold together the dry ingredients and wet ingredients and finally add in the cashew nuts and fold the batter once again, don’t over mix.
5. Grease and line a loaf pan with parchment paper and the preheat the oven at 180 Deg C for about 10 mins and bake at 180 Deg C for about 30 mins or till a tooth pick when inserted comes out clean ,Allow it to cool completely and then slice into pieces.
Enjoy some cashew pound cake with your evening chai. It is an absolutely delicious treat!!
📖 Recipe
Cashew Pound cake
Pound Cakes are simple tea cake. It is perfect for the tea time . This recipe is a pound cake with loads of cashew nuts.
Servings: 10 slice
Calories: 197kcal
Standard 1 cup measures 240 ml
Equipment
- Oven
- Oven
Ingredients
- 1 cup All purpose flour
- ½ teaspoon Baking powder
- ½ cup Sugar
- 1 stick Butter 115 gms
- 2 Eggs
- ½ cup Cashew nuts
- 1 teaspoon Vanilla extract
- Salt a pinch
Instructions
- In a blender or using an electric beater blend together the butter and sugar until creamy.
- To this now break open the eggs one by one and beat well next add in the Vanilla essence and beat everything together once gain till nice and creamy.
- Sieve together the All-purpose flour, Baking powder and salt twice or thrice.
- Slowly fold together the dry ingredients and wet ingredients and finally add in the cashew nuts and fold the batter once again, don’t over mix.
- Grease and line a loaf pan with parchment paper and the preheat the oven at 180 Deg C for about 10 mins and bake at 180 Deg C for about 30 mins or till a tooth pick when inserted comes out clean ,Allow it to cool completely and then slice into pieces.
Notes
- Allow the cake to cool completely before slicing else the cake might crumble.
- Says good for a week.
- Store in the refrigerator after 3 days.
- Goes good for breakfast with a glass of milk or chai.
Nutrition
Serving: 1slice | Calories: 197kcal | Carbohydrates: 20.8g | Protein: 4.1g | Fat: 12.6g | Saturated Fat: 6.7g | Cholesterol: 99mg | Sodium: 43mg | Potassium: 1572mg | Fiber: 0.7g | Sugar: 5.4g | Calcium: 666mg | Iron: 2mg
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