California prunes cashew nut cake
After many trials, permutations and different temperature settings of my oven, I have finally been successful to bake really yummy California Prunes cashew nut cake with a perfect balance of spongy texture, mild sweet flavor which goes perfect with high tea.
I always prefer to add more colours and flavours to my sponge cake, and what better than prunes and cashew nut combo in your favourite sponge cake.
Prep Time: 45 min
Baking Time: 30-35 min
Total Time: 80 min
All Purpose Flour (Maida) – 2 cups or 200 gm
Baking Powder – 2 teaspoon
Sugar – 1 ¼ cup or 125 gm
Eggs – 3 no.
Salted Butter – 50 gm
Olive Oil – 50 ml
Butter milk – 100ml
California Prunes (chopped) – 6 to 8 no.
Cashew Nuts (broken) – 8 to 10 no.
Preparation of California prunes cashew nut cake batter:
Sieve together flour and baking powder in a plate or bowl and keep it aside.
Add 50ml Olive Oil and butter and microwave them for 20 sec.
Note: Ensure that the butter does not melt but just gets soft. This is very important to have soft and spongy cake.
Now take 3 eggs which are at room temperature and add 2 spoon of sugar powder and start beating the eggs using egg beater. Keep on adding sugar every 5 min and continue beating.
Once the mixture has gained volume add olive oil and butter and continue beating till you have double the volume and thick yet light and airy mixture is ready.
Now add few drops of natural vanilla essence and beat again for 2 min.
Pre heat the oven at 160 degree Celsius for 8-10 min. Grease the cake tin with olive oil and dust with flour on bottom and side walls to prevent the cake from sticking.
Now add flour and baking powder mix in small portions and use flat spatula using cut and circle method to mix the cake batter evenly without compromising on the air and light batter prepared earlier meticulously.
Note: Keep adding butter milk in between to keep the batter moist and smooth.
Now pour half cake mix in cake mold and spread chopped California prunes and broken cashew nut pieces.
Now add rest cake mix and spread the balance prunes and nuts on the top.
Put the dish in preheated oven and bake at 160 degree for 20 -25 min. Now reduce the temperature to 150 degree Celsius and bake for another 12 -15 min.
Take out the cake from oven and allow it to rest on wire rack for 1 hour till it cools down. Ensure to separate cake only once it has cooled down completely.
Cut into pieces and serve your California prunes and cashew nut cake with Darjeeling tea. The combo is too good to resist……….
• If you don’t have prunes replace them with any raisins that are easily available in your city.
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