Eggless Cashew Pound Cake
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.
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
Tried this recipe?Mention @cooking4all or tag #cooking4all!