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Cashew, Cinnamon and Orange Cake 'eggless'

  • Ready in:
  • 20 minutes to prepare and 30 minutes to bake.
  • Serves:
  • 10
  • Complexity:
  • easy

Ingredients:

  • 200g softened butter
  • 200g caster sugar
  • 100g unsalted cashew nuts
  • 175ml milk
  • 200g self raising flour ( I used McDougalls Supreme Sponge flour)
  • 1 large orange ( zest and juice)
  • Half a teaspoon of ground cinnamon
  • FOR THE BUTTER ICING
  • 150g softened butter
  • 300g icing sugar
  • I large orange ( zest and juice)
  • Method

    Preheat the oven to 180C/160C Fan/Gas 4.

    Grease and line two 20cm/8in sandwich tins.

    Using a stick blender or small food processor blend together the cashew nut and milk to create a smooth, thick cream.

    Using an electric hand whisk beat together the butter and sugar in a large mixing bowl until pale and fluffy.

    Add the cashew mixture to the butter and sugar a little at a time, beating well.

    Add the juice, grated zest of the orange and cinnamon to the mixture and beat again.

    Now carefully mix in the flour a little at a time until you have a smooth, soft batter.

    Divide the mixture between the two cake tins, place in the oven and bake for 30 minutes until risen and golden brown. (The cakes will spring back when gently pushed in the middle)

    Leave to cool in the tins for about 5 minutes then turn out onto a wire rack to cool completely.

    To make the butter icing place the butter, orange zest and icing sugar in a mixing bowl and whisk together, adding the orange juice a little a time to prevent it curdling (you may not need all the juice)

    Sandwich the cooled cake together with the buttercream.

     

     

     

     

     

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