by Pallavi Purani

Roasted Cashew and Butterscotch cake

The nutty smell of roasted cashew and the buttery goodness of the butterscotch in one slice can’t go wrong, can it? This yummylicious delight was an idea that transpired after I made a batch of Butterscotch from Simplyrecipes.

Make a batch ahead and keep it to top off cakes, ice creams and even sneak it in in some cereal.

Print Recipe
Roasted Cashew and Butterscotch cake
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
piece
Ingredients
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
piece
Ingredients
Instructions
  1. Prepare the butter scotch ahead as we cant use it hot. Pre heat oven to 180C
  2. Mix yogurt, Sauce, oil, egg and keep aside. In another bowl, mix Flour, Baking powder, cashews and Baking soda.
  3. Make a well in the center of the dry ingredients and add the wet mix. Mix well with a spatula. In case the mix seems dry, add a tbsp of milk at a time. We want the batter to be thick but certainly not pour-able.
  4. Line a loaf tin with non stick paper and lightly grease it too. Transfer the batter to the tin and bake at 180C for 25-30 minutes or until the top is nice and brown and toothpick inserted in the center comes out clean.
  5. Transfer to a wire rack to cool and slice.


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