Cashew Crumbly Cake

Preparation

Step 1: Prepare the cashew nuts

Preheat the oven to 160 °C. Roast the cashews on a tray for 8 minutes until golden and fragrant.

Let cool, then set aside a handful for decoration and grind the rest into a fine powder.

Step 2: Cream the butter and sugar

Raise the oven to 180 °C. Whisk the softened butter with the sugar until creamy and smooth.

Add the eggs one at a time, mixing well after each addition.

Step 3: Fold in the dry ingredients

Mix the flour, cashew powder and baking powder, then fold them gently into the batter.

Add the milk to loosen the batter and pour in the caramel, mixing lightly to create pretty swirls.

Step 4: Bake the cake

Butter a loaf pan and pour in the batter. Scatter the reserved cashews over the surface.

Bake for 40 to 45 minutes: the cake should be golden and puffed, and the tip of a knife should come out almost clean.

Step 5: Cool and unmold

Let the cake cool in the pan for 15 minutes before unmolding onto a wire rack.

Let it cool completely so it keeps all its tenderness.

Step 6: Serve

Drizzle with liquid caramel and sprinkle with chopped cashews just before serving.

Enjoy warm with a custard, or cold with a coffee.