After baking an orange and cashew nut crumb cake, I wanted to experiment further to see how cashew nuts can work on their own in cake recipes. I found cashews to be very mild in flavor but fantastic in producing cakes with lush, soft crumbs. To boost the flavor of the cashews, I added pure vanilla extract to the batter and the result was a well rounded cake flavor.
Since vanilla plays a key role in the overall flavor, using good quality vanilla extract makes a world of difference. This cake is delicious on its own, but for added depth of flavor, consider topping it with the optional honey glaze.
Serves: 10-12
Prep Time: 20 minutes
Bake Time: 45-55 minutes
Ingredients
- 112g unsalted butter, softened
- 224g white sugar
- 2 eggs (about 125g), room temperature
- 90g vegetable oil
- 77g whole milk, room temperature
- 1½ tsp vanilla extract
- 230g plain flour
- 36g ground roasted cashews
- ½ tsp salt
- 2 tsp baking powder
For the Honey Glaze (optional):
- 2 tbsp honey
- 2 tbsp water
Method
- Preheat the oven to 160°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
- Using a hand mixer or stand mixer, cream the butter and sugar on high speed for 3 minutes, or until light and fluffy.
- Add the eggs one at a time, mixing on medium speed after each addition. Scrape down the sides of the bowl as needed.
- In a jug, whisk together the oil, milk, and vanilla extract. In a separate bowl, combine the flour, ground cashews, salt, and baking powder.
- Add one-third of the flour mixture to the butter mixture and mix on low speed. Follow with half of the milk mixture and mix on low speed. Continue alternating, ending with the flour mixture, until everything is just combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a skewer inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Glaze (if using):
- Combine the honey and water in a small saucepan and heat over low heat for 2-3 minutes, stirring occasionally, until you achieve a pourable but not overly runny consistency.
- Allow the glaze to cool slightly.
- Using a spoon, drizzle the glaze over the top of the cooled cake.
Recipe Notes:
- If you can’t find roasted cashews, toast raw cashews in a dry pan over medium heat until golden. Allow them to cool completely before grinding into a powder.