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The ingredients needed to cook Roasted Cashew and Butterscotch cake:
- Provide 1.5 cups of All purpose flour.
- Take 4 tbsps of Butterscotch [Recipe from Simple recipe dot com].
- You need 1 of egg whole.
- Use 1.5 tsps of Baking powder.
- Use 1 tsp of Baking soda.
- Prepare 1/2 cup of yogurt thick.
- You need 20 - 24 of cashews roasted chopped.
- Provide 1/4 cup of vegetable oil.
- Use of Milk As needed.
- Get 1 of Loaf Pan.
- Provide of Non stick paper.
Steps to make Roasted Cashew and Butterscotch cake:
- Prepare the butter scotch ahead as we cant use it hot. Pre heat oven to 180C.
- Mix yogurt, Sauce, oil, egg and keep aside. In another bowl, mix Flour, Baking powder, cashews and Baking soda..
- 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..
- 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..
- Transfer to a wire rack to cool and slice..
All you need to do is place your cashews into a pot, cover with water. Cooking Channel serves up this Old-Fashioned Butterscotch Cake recipe plus many other recipes at CookingChannelTV.com. Recipe courtesy of Kelly L Madey. Needless to say, I was inspired, and a bit more than curious to see if I too could play magician in my own kitchen and turn cashews into cream. Made this with wild blueberries instead of raspberries and I couldn't stop licking the spoon.
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