Eggless Almond and Cashew Cake Recipe
How to make Eggless Almond and Cashew Cake
Eggless Almond and Cashew Cake: A soft, spongy and quick cake with traces of all things nutty and all things good. A perfect light and sweet dessert as a tea-time snack or just after a delicious dinner.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Eggless Almond and Cashew Cake
- 1/2 Cup Maida
- 1/4 cup Cashew powder (grind cashews in a mixer)
- 1/4 cup Almond powder
- 1/4 cup Sugar
- 3 tsp Ghee
- A pinch of Cardamom powder
- 1/2 cup Milk
- A pinch of Coconut (dry), grated
- 1/4 tsp Baking soda
- 1/2 tsp Baking powder
How to Make Eggless Almond and Cashew CakeHideShow Media
Preheat the oven to 350 degree F.
Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside.
Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder.
In another bowl, add ghee and whisk till its fluffy (should take less than a minute). Add sugar and blend again.
Mix the contents of the two bowls and transfer them to a pan. Add a pinch of maida to grated coconut and and sprinkle it on top.
Bake for 20 to 25 minutes and broil for less than a minute.