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Eggless Brown Sugar Curd Cake with Cashews Recipe

Recipe By Vinisha Thakur

It's a delicious, with caramelized crust and nutty cashews taste. Can be pair with vanilla ice cream drizzle with chocolate syrup and and roasted cashews.

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45minstotal
45m.total
Eggless Brown Sugar Curd Cake with Cashews
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Ingredients for Eggless Brown Sugar Curd Cake with Cashews Recipe

  • 1/4 cup Curd (yogurt)
  • 0.19 cup Brown Sugar
  • 1/4 cups ½Maida (All-purpose flour)
  • 1/4 tsp baking soda
  • 1/4 tsp Baking powder
  • 1/4 tsp Vanilla extract
  • As required Cashew nuts (for topping)
  • 0-1/4 tbsp brown sugar (for sprinkling)
  • As required Milk- ¼ cup (if needed)

Directions: Eggless Brown Sugar Curd Cake With Cashews Recipe

  • STEP 1.Preheat the Oven:
  • STEP 2.Preheat your oven to 200°C for 10 minutes.
  • STEP 3.Line a baking tin with parchment paper or grease it with butter.
  • STEP 4.Prepare the Wet Ingredients:
  • STEP 5.In a mixing bowl, beat together the curd and brown sugar until smooth.
  • STEP 6.Add baking soda to the curd mixture, stir gently, and set aside for 5 minutes. This will allow the baking soda to react with the curd.
  • STEP 7.Prepare the Dry Ingredients:
  • STEP 8.In another bowl, sift together the maida (all-purpose flour) and baking powder to ensure even mixing.
  • STEP 9.Combine Wet and Dry Ingredients:
  • STEP 10.Slowly incorporate the curd mixture into the dry ingredients using the cut-and-fold method with a spatula. Mix gently to avoid over-mixing and retain airiness in the batter.
  • STEP 11.Add Flavor:
  • STEP 12.Stir in the vanilla extract and gently fold it into the batter.
  • STEP 13.Prepare for Baking:
  • STEP 14.Pour the batter into the prepared baking tin. Smooth the top with a spatula.
  • STEP 15.Arrange cashew nuts evenly over the surface and sprinkle 1-2 tablespoons of brown sugar on top for a caramelized crust.
  • STEP 16.Bake the Cake:
  • STEP 17.Place the cake in the preheated oven and bake for 30 to 40 minutes.
  • STEP 18.After 30 minutes, check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, bake for another 5-10 minutes.
  • STEP 19.Cool and Serve:
  • STEP 20.Once baked, remove the cake from the oven and let it cool in the tin for 10-15 minutes.
  • STEP 21.Transfer to a wire rack to cool completely before serving.
  • STEP 22.Enjoy your delicious homemade cake!
Nutrition
value
366
calories per serving
9 g Fat8 g Protein62 g Carbs2 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    8g
  • Carbs
    62g
  • Fiber
    2g

MacroNutrients

  • Carbs
    62g
  • Protein
    8g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    89mg
  • Iron
    2mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    91mg
  • Selenium
    11mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Vinisha Thakur