Eggless Cashew Pound Cake

Eggless Cashew Pound Cake is made with cashew nut paste aerated with fresh juice. This pound cake is dense and has a tight crumb. With right sweetness and fat, this surely classifies for a classic pound cake.

When you plan for substituting eggs and still follow the principle of fat, protein for a pound cake, you have very less ingredients that give the same results with the same texture. Nut paste will help in cases where we are trying to replace the fat and protein content of eggs. So in this pound cake, I have used cashew paste for egg substitute. The baked pound cake ends up being dense, tight crumb and moist too.

In this cake, citrus juice is used for aerating the cake. The nut paste has to be very fine and added to the creamed sugar and butter. It follows the same technique of creaming and folding, to have the air pockets formed in tact. In this batter also, I followed the method of using the beater for half the dry ingredients and folded the rest.

Since I was planning for a plain pound cake, I didn’t want to add anything to the batter. While it wasn’t as soft and airy as the Vanilla Pound cake, it was fantastic on its own without comparing. After all so much cashews have gone it and it has to make its presence. Still in the baked cake, we couldn’t find the taste of cashews or sweet lime taste.

This is part of the Bake-a-thon we do every year during December. I am doing Pound Cakes for week 1.

Eggless Cashew Pound Cake

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Eggless Cashew Pound Cake

Ingredients Needed:

45 gm Cashew Nuts, plain (1/3 cup)
230 gm All Purpose Flour (2 Cups)
170 ml Milk (3/4 cup)
60 ml Sweet Lime (can use Orange Juice as well 1/4 Cup)
150 gm Castor Sugar (3/4 Cup)
55 gm Butter unsalted (1/4 Cup)
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Vanilla Extract
1/8 tsp Cinnamon Powder

Prep work

Grease and line a 9″X5.5″X3″ Loaf Pan.
Soak the cashews in boiling water for 30 minutes
Have the Butter at room temperature, measure and melted.
Drain the cashews and make a smooth paste with milk.

For the Batter

Sift flour with baking Powder, Baking Soda a tiny pinch of salt and cinnamon powder.
In mixing bowl, add in sugar, melted butter, sweet lime juice, cashew paste and blend nicely till uniform. This takes about 2 to 3 mins.
Add half the dry ingredients and mix well.
Then fold the remaining flour mix and gently mix in.
The batter is quite thick and you will have spoon it into the greased loaf pan.
Preheated oven and bake at 175℃ for 40 minutes.
Check with a knife at 35 minutes. The cake is done when the knife comes out with a few moist crumbs sticking to it.
Let it cool in the pan for at least 10 minutes

Eggless Cashew Loaf Cake  Eggless Fruit n Nut Pound Cake

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Eggless Cashew Pound Cake
Eggless Cashew Pound Cake is made with cashew nut paste aerated with fresh juice. This pound cake is dense and has a tight crumb. With right sweetness and fat, this surely classifies for a classic pound cake.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Keyword Loaf Cake
Servings
Ingredients
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Keyword Loaf Cake
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Prep work
  1. Grease and line a 9"X5.5"X3" Loaf Pan.
  2. Soak the cashews in boiling water for 30 minutes
  3. Have the Butter at room temperature, measure and melted.
  4. Drain the cashews and make a smooth paste with milk.
For the Batter
  1. Sift flour with baking Powder, Baking Soda a tiny pinch of salt and cinnamon powder.
  2. In mixing bowl, add in sugar, melted butter, sweet lime juice, cashew paste and blend nicely till uniform. This takes about 2 to 3 mins.
  3. Add half the dry ingredients and mix well.
  4. Then fold the remaining flour mix and gently mix in.
  5. The batter is quite thick and you will have spoon it into the greased loaf pan.
  6. Preheated oven and bake at 175℃ for 40 minutes.
  7. Check with a knife at 35 minutes. The cake is done when the knife comes out with a few moist crumbs sticking to it.
  8. Let it cool in the pan for at least 10 minutes

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16 comments

  1. You are so correct, all egg replacement simply does not work, we need to identify what it has to and accordingly replace. The pound cakes texture has come out amazing and I am sure my parents would love this.

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