Brown Sugar Cashew Snacking Cake is a modern British recipe for a classic snacking cake containing brown sugar, condensed milk and ground cashew nuts that's an ideal companion to tea or coffee. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Sugar Cashew Snacking Cake.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
A good snacking cake needs to be firm in texture (easy to cut into squares). It should also develop flavour after being kept for a day and should last for a whole week (though you'll probably eat it well before then). The snacking cake also seems to be the recipe of the moment, with recipes appearing everywhere. It's a cake that lives on the kitchen counter and which you can take pieces of to go with morning coffee, afternoon tea or whenever you need a pick me up. I have several recipes for these types of cake and I tend to alternate baking them with flapjacks or oat biscuits. They also tend to be leavened with a blend of baking powder and baking soda which are activated by an acid like vinegar, lemon juice, yoghurt or buttermilk. For me they also need to include nuts (or fruit) — whether in the cake batter or as part of the decoration.
Note that recipe can be easily doubled — just divide the batter between two cake tins.
Pre-heat your oven to 180°C. Grease a 22cm round cake tin or a 22cm square baking tin.
Combine the yoghurt, oil and sugar in a mixing bowl or food processor and beat or mix until smooth. Add the eggs, one at a time, beating thoroughly to combine after each addition. Next, add the vanilla extract, condensed milk and cashews and mix until everything is well combined.
Sift together the flour, salt, baking powder, and baking soda into a small bowl. Now add the dry ingredients to the butter egg mixture and stir until it’s all incorporated (but don’t beat).
Pour into the prepared tin then transfer to the centre of your pre-heated oven and bake for 35-40 minutes or until a toothpick inserted in the centre emerges clean.
Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
This cake will keep at room temperature for several days and freezes well.
This cake also works well in an air fryer. Prepare the batter as above, then set in an air-fryer pre-heated to 170°C and cook for 35 minutes.
