February 9, 2015
And, just like that, I go from posting "detox broth" to cashew cake. Everything in moderation, friends.
Truth be told, I intended for this to be an almond cake. After making my last almond cake, I was eager to try making it again but wanted to play around with the recipe. As a baker, I usually have so many different flours on hand. I think my record of flours "in da house" is ten different flours (all-purpose, whole wheat, bread flour, cake flour, pastry flour, rye flour, 00 flour, oat flour, almond flour, coconut flour). However, when I decided that I wanted to make an almond cake, it turned out that I was out of almond flour, but I had cashew flour. Go figure.
This cake was nutty and buttery. Is there any better combo? I had picked up a jar of a fleur de sel caramel sauce from Trader Joe's and used that as a frosting. It added just the right amount of sweetness and flavor without being too rich. Caramel and nuts always pair well together.
Of course, you could always substitute a jar of hot fudge sauce in lieu of the caramel.
Or, butterscotch sauce.
Really, the possibilities are endless.
Yields 1 8" double layer cake
16 tbsp. butter (2 sticks)
1 1/4 cups granulated sugar
1 tbsp. pure vanilla extract
1 tbsp. almond extract
2 cups cashew flour
1 cup all-purpose flour
1 10 oz. jar of caramel sauce
Preheat oven to 325ºF. Grease two 8" cake pans and line with parchment paper.
In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar until creamy. Add eggs one at a time, then add the vanilla and almond extracts. Add in the nut and all-purpose flours. Transfer batter to prepared pans.
Bake for about 50 minutes, and rotate the pans halfway through. Allow the cake to cool in the pans for about 20 minutes, and then a run a paring knife around the sides of the pan. Invert the cake onto a serving plate and discard the parchment. Allow the cake to cool for about an hour before spreading the caramel sauce between the cake layers.
Source: A Simply Sweet Justice Original