Instant Cashew Nut Cake
Instant Cashew Nut Cake
Once again, I’m back to baking for myself. This is an annual treat and a ritual that I reserve for myself. This year it’s an amazing Instant Cashew Nut Cake that I had put on my bucket list sometime last year.
I had been impatiently waiting to make a teeny weeny one that’s enough for two people. And I finally made it. Instant Cashew Nut Cake is a rich combination of milk powder, ghee and roasted, powdered cashew nuts with a minimal amount of powdered brown sugar that comes together in minutes.
Once you make it, it’s an addiction that will last forever. At least in my case it is because cashews are one of my favourite nuts and I love any excuse to eat it.
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The Recipe For Instant Cashew Nut Cake
Ingredients:
½ cup roasted cashew nuts
1 cup low sugar milk powder
3 tbsp almond meal
1 tsp powdered sugar
Pinch of cardamom
¼ cup ghee
Just a little water for kneading 9 1 or 2 tbsp)
Method For Instant Cashew Nut Cake:
Powder the cashew nuts using the pulse button on your grinder/mixer. Pulse 3 times. Cashew nuts have a lot of oil in them and have to be handled very carefully. Hence the pulsing 3 times only.
Add all the ingredients with water ( 1 tbsp at a time) to a large mixing bowl and gently combine/bring together. Do not knead too much as the oil starts flowing out and spoils the cake.
Divide in two and put into any mould you have. The silicone ones work fine too. Unmould on to a pretty plate and your Instant Cashew Nut Cake is ready. Refrigerate overnight before serving. Make sure you serve minute portions as this is an extremely rich cake. This quantity should be enough for one serving each for 8 people.
I know I will enjoy eating this cake.
Pictorial For Instant Cashew Nut Cake:
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