Delightful cashew cakes made easy for home bakers

This kaju cake is simple yet oh-so-rich! With the natural sweetness of cashew nuts and the delicate fragrance of saffron, every bite of this cake melts in your mouth. The combination of curd, butter, and ground cashews gives it a texture that’s incredibly moist and soft, while the hint of elaichi adds an aromatic touch that lingers beautifully. You can well understand how thoroughly Indian the flavor profile of this kaju cake is! It is a fine example of desi flavors going global. It’s the perfect dessert to serve at festive occasions or whenever you crave something indulgent but effortless.

Ingredients:

• 200 gm cashew nuts, freshly ground to a fine powder
• 225 gm all-purpose flour
• 25 gm almond flour (optional)
• 200 gm unsalted butter, softened
• 150 gm caster sugar
• 50 gm light brown sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp almond extract (optional, for a richer nut flavor)
• 1 tsp baking powder
• 1/2 tsp salt
• 120 ml whole milk or buttermilk
• 2 tbsp yogurt
• Zest of 1 lemon or orange
• 2-3 crushed elaichi (green cardamom pods)
• A pinch of saffron threads (soaked in 1 tbsp warm milk)
• Extra whole cashew nuts and almond flakes for topping (optional)

Method:

• Preheat your oven to 180°C (350°F) and grease and line an 8-inch round cake tin with parchment paper. Soak the saffron threads in 1 tablespoon of warm milk and set aside to release their color and flavor. In a medium bowl, whisk together the all-purpose flour, almond flour (if using), ground cashew powder, baking powder, salt, and crushed elaichi (green cardamom). Set aside.
• In a large mixing bowl, beat the softened butter, caster sugar, and light brown sugar together using an electric mixer on medium speed until the mixture becomes light, fluffy, and pale. This should take about 3-4 minutes. Once the mixture is smooth, add the eggs one at a time. Beat well after each egg to ensure it’s fully incorporated before adding the next one. After the eggs, add the vanilla extract, almond extract (if you’re using it), and the zest of lemon or orange. Mix everything until it’s smooth and well combined.
• Next, gently fold in the yogurt and the saffron-infused milk. Be careful not to overmix; just fold until the batter is smooth and the liquid ingredients are fully incorporated. This will ensure the batter remains light and airy, setting up your cake for the perfect texture.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Start and end with the dry ingredients. Mix gently until just combined. Don’t overmix the batter. Pour the batter into the prepared tin. Smooth the top with a spatula. Garnish with whole cashews and almond flakes. Bake at 180°C for 35-40 minutes. Check with a toothpick—it should come out clean. The cake should be golden and pulling away from the edges. Let it cool in the tin for 10 minutes. Transfer to a wire rack to cool completely. This Kaju Cake is rich and melt-in-your-mouth. Serve it on special occasions or as a treat anytime.

You can further spice up the kaju cake. For a warm, spicy note, add 1/2 to 1 tsp of freshly ground cardamom powder to the dry ingredients. This enhances the nuttiness of the cashews and gives the cake a soothing, aromatic warmth. This enhances the nuttiness of the cashew nuts and adds in the cake a soothing, aromatic warmth. The zest of a lemon or orange can be added along with the butter and sugar, bringing a bright and refreshing burst of citrus that balances the richness of the cashews. Sounds fun? Well, it is!

You can also enhance the citrus flavor by adding 1-2 tbsp of fresh juice. If you’re craving a deeper, more indulgent taste, swap half of the caster sugar for light brown sugar to introduce a hint of caramel. Further, a little bit of butterscotch or caramel essence alongside the vanilla creates a beautifully rich, caramelized undertone. Up your game further: fold in butterscotch chips before baking. Each of these additions brings a unique layer of flavor, making your Kaju Cake even more irresistible.