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- Eggless Carrot cake
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- Basic Vanilla Sponge Cake - Eggless
- Coconut Cake
- Lamington Cake
Step by Step Method:
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.
Cashew Pound cake
Standard 1 cup measures 240 ml
Equipment
- Oven
Ingredients
- All purpose flour – 1 cup
- Baking powder – ½ tsp
- Sugar – ½ cup
- Butter – 115 gms
- Eggs - 2
- Cashew nuts – ½ cup
- Vanilla essence – 1 tsp
- 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.
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