How to make cashew cake at home?

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Making a delicious cashew cake at home is easier than you think! There are several variations depending on your preferences and desired texture. Here are three popular options:

1. Moist Cashew Cake with Almond Flour:

This recipe uses almond flour for a light and tender crumb, along with ground cashews for a rich, nutty flavor.

Ingredients:

  • 1 cup (120g) almond flour
  • ½ cup (60g) ground cashews
  • ¾ cup (175g) powdered sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • ½ cup (120ml) melted unsalted butter
  • ½ cup (120ml) milk
  • 1 tsp vanilla extract
  • ½ cup (120g) chopped cashews (optional for topping)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a bowl, whisk together almond flour, ground cashews, powdered sugar, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, milk, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fold in the chopped cashews (optional).
  6. Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Serve with powdered sugar dusting, whipped cream, or fresh fruit.

2. Cashew Pound Cake:

This classic pound cake recipe features a dense texture and rich cashew flavor.

Ingredients:

  • 1 ½ cups (325g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 5 large eggs
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (120g) finely chopped cashews
  • ½ cup (120ml) milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 325°F (165°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
  6. Fold in the chopped cashews and vanilla extract.
  7. Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Serve dusted with powdered sugar or topped with fresh berries.

3. Cashew Coconut Cake (Eggless):

This tropical twist on a classic cake is perfect for those who avoid eggs or want a lighter option.

Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (120g) unsweetened shredded coconut
  • ½ cup (120g) chopped cashews
  • ½ cup (120g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) canned coconut milk
  • 1 tsp vanilla extract
  • ¼ cup (60ml) water (optional)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. Stir in coconut and cashews.
  4. In another bowl, whisk together sugar, oil, coconut milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Add water if the batter is too thick.
  6. Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Serve with coconut cream frosting or a sprinkle of toasted coconut flakes.

No matter which recipe you choose, enjoy your delicious homemade cashew cake!

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