KashupeteAruban Cashew Cake
A tender, buttery cake with plenty of chopped cashews for rich nutty flavor and a slightly rustic crumb. It is the kind of home-baked sweet that pairs especially well with coffee after a meal.
Prep
20m
Cook
35m
Serves
6
Regional versions
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- Aruba
- Curaçao
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cake
- 130gCashews (finely chopped)
Topping
- 20gCashews (roughly chopped)
Cake
- 140gAll-Purpose Flour
- 8gBaking Powder
- 90gUnsalted Butter (softened)
- 120gWhite Sugar
- 2pcsEgg
- 120mlWhole Milk
- 5mlVanilla Extract
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F) and grease a small cake tin.
- 02
Cream the unsalted butter and white sugar until light and fluffy.
- 03
Beat in the eggs one at a time, then mix in the vanilla extract.
- 04
Fold in the all-purpose flour, baking powder, and salt, alternating with the whole milk.
- 05
Fold the finely chopped cashews into the batter and scatter the roughly chopped cashews over the surface.
- 06
Spread the batter into the tin and bake until the cake is golden and a skewer inserted in the center comes out clean.
- 07
Let the cake cool before slicing.
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