Eggless Cashew Pound Cake is made with cashew nut paste aerated with fresh juice. This pound cake is dense and has a tight crumb. With right sweetness and fat, this surely classifies for a classic pound cake.
When you plan for substituting eggs and still follow the principle of fat, protein for a pound cake, you have very less ingredients that give the same results with the same texture. Nut paste will help in cases where we are trying to replace the fat and protein content of eggs. So in this pound cake, I have used cashew paste for egg substitute. The baked pound cake ends up being dense, tight crumb and moist too.
In this cake, citrus juice is used for aerating the cake. The nut paste has to be very fine and added to the creamed sugar and butter. It follows the same technique of creaming and folding, to have the air pockets formed in tact. In this batter also, I followed the method of using the beater for half the dry ingredients and folded the rest.
Since I was planning for a plain pound cake, I didn't want to add anything to the batter. While it wasn't as soft and airy as the Vanilla Pound cake, it was fantastic on its own without comparing. After all so much cashews have gone it and it has to make its presence. Still in the baked cake, we couldn't find the taste of cashews or sweet lime taste.
This is part of the Bake-a-thon we do every year during December. I am doing Pound Cakes for week 1.
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Step By Step Pictures for baking Eggless Cashew Pound Cake
Eggless Cashew Pound Cake
Ingredients Needed:
45 gm Cashew Nuts, plain (1/3 cup)
230 gm All Purpose Flour (2 Cups)
170 ml Milk (3/4 cup)
60 ml Sweet Lime (can use Orange Juice as well 1/4 Cup)
150 gm Castor Sugar (3/4 Cup)
55 gm Butter unsalted (1/4 Cup)
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Vanilla Extract
1/8 tsp Cinnamon Powder
Prep work
Grease and line a 9"X5.5"X3" Loaf Pan.
Soak the cashews in boiling water for 30 minutes
Have the Butter at room temperature, measure and melted.
Drain the cashews and make a smooth paste with milk.
For the Batter
Sift flour with baking Powder, Baking Soda a tiny pinch of salt and cinnamon powder.
In mixing bowl, add in sugar, melted butter, sweet lime juice, cashew paste and blend nicely till uniform. This takes about 2 to 3 mins.
Add half the dry ingredients and mix well.
Then fold the remaining flour mix and gently mix in.
The batter is quite thick and you will have spoon it into the greased loaf pan.
Preheated oven and bake at 175℃ for 40 minutes.
Check with a knife at 35 minutes. The cake is done when the knife comes out with a few moist crumbs sticking to it.
Let it cool in the pan for at least 10 minutes
Eggless Cashew Pound Cake
Ingredients
- 45 gms Cashew Nuts plain (1/3 cup)
- 230 gms gm All Purpose Flour 2 Cups
- 170 ml Milk 3/4 cup
- 60 ml Sweet Lime can use Orange Juice as well 1/4 Cup
- 150 gms Castor Sugar 3/4 Cup
- 55 gms Butter Unsalted, 1/4 Cup
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/8 tsp Cinnamon Powder
Instructions
Prep work
- Grease and line a 9"X5.5"X3" Loaf Pan.
- Soak the cashews in boiling water for 30 minutes
- Have the Butter at room temperature, measure and melted.
- Drain the cashews and make a smooth paste with milk.
For the Batter
- Sift flour with baking Powder, Baking Soda a tiny pinch of salt and cinnamon powder.
- In mixing bowl, add in sugar, melted butter, sweet lime juice, cashew paste and blend nicely till uniform. This takes about 2 to 3 mins.
- Add half the dry ingredients and mix well.
- Then fold the remaining flour mix and gently mix in.
- The batter is quite thick and you will have spoon it into the greased loaf pan.
- Preheated oven and bake at 175℃ for 40 minutes.
- Check with a knife at 35 minutes. The cake is done when the knife comes out with a few moist crumbs sticking to it.
- Let it cool in the pan for at least 10 minutes
Check out the other bloggers doing this Bake-a-thon
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Varada says
Using aerated cashew paste as an egg substitute is so innovative. The texture of the cake is so good and looks so soft.
gayathriraani says
What a beautiful texture for an eggless cake. The addition of cashew paste is a brilliant idea. I am so loving your pound cake series.
Priya Suresh says
Interesting pound cake and love the crumb of this eggless cake. Love the addition of cashew paste here.. Prefect cake to have with a cup of masala chai..
vaishalisabnani says
Very interesting to use cashew paste as a substitute ! It’s amazing that so much science goes into baking these cakes and Valli you are such a pro st this science .
Excellent pond cake !
Rafeeda - The Big Sweet Tooth says
I totally love how you have worked towards the cake... and the texture and the look of it says it all! Cashew would have surely added more richness to the cake and the orange juice would have imparted its lovely flavor... total win!
Pavani says
Yumm, yumm!! Such moist and fluffy looking pound cake Valli. LOVE the addition of cashew paste - must have added so much flavor. Good one Valli.
FoodTrails says
Beautiful texture of cake, so nicely you have used the cashews in it and orange is one of my favorite fruits/flavour for bakes!! loved it!! Superb!!
Priya Srinivasan says
wow valli, the final picture, closer view of the loaf makes me drool ! you have got a wonderful texture there!!! I bet this is one richie rich pound cake!!!
Nalini says
Wonderful idea of using cashew paste and the cake turned out so soft.Looking forward to your pound cake series..
Kalyani says
Cashew , vanilla , pistachios — your pound cakes are eggless and have turned out so well valli ! Kudos
Sharmila says
Cashew paste in cakes!! That sounds so interesting, it enhances the richness of cake.
Renu Agrawal Dongre says
You are so correct, all egg replacement simply does not work, we need to identify what it has to and accordingly replace. The pound cakes texture has come out amazing and I am sure my parents would love this.
Pavani says
Cake looks so yummy and moist.Like the idea of adding cashew paste to cake .
Sharmila Kingsly says
Without eggs the texture has come out so beautifully.. im sure trying this out!!
Veena Krishnakumar says
That is an interesting recipe and using cashew paste assubstitute is brilliant. I am bookmarking this
Suma Gandlur says
Loving this nut infused pound cake. It looks moist and fluffy.
chefmireille says
the citrus must have added such an awesome flavor to this delicious looking cake
themadscientistskitchen says
That is one amazing cake. Bookmarking it Valli it just needs to be tried.
Padmajha PJ says
I am simply going to follow all your pound cake recipes as I am really lazy to figure out the science behind the egg replacers. This is one that I am really eager to make!